Barb, if you get some venison, I used to make a chile roast at times that was good, especially in cold weather. Take the deer roast or leg, or a pork roast, cut some slits in it and push in some fat of your choice and your garlic clove and a soaked and softened ancho or pasilla pepper in. Trim peppers to fit, save the trims as you will make a blended slurry for the sauce with them. Be generous with the slits and peppers. Rub spices of your choice all over the outside of the roast; make a slurry of the left over chiles in the blender or food processor, adding tomato paste or crushed tomatoes, then pour over roast. Keep the "sauce" sort of thick so it clings to the meat pretty well. Spread onions around roast. Cook until done.
Carrots are really super cooked in the pan with the roast.
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