Maui Nui Wild Venison-Stuffed Poblano Peppers

• Add black beans to a pot and cover with water by 2 inches.
• Add halved onion, smashed garlic, bay leaf, olive oil, and optional spices.
• Bring to a boil, then reduce heat and simmer uncovered for 60–90 minutes, or until tender. Add water as needed.
• Salt during the last 15–20 minutes. Discard aromatics. Set aside 1 cup cooked beans.

• Preheat oven to 425°F (220°C).
• Place poblanos on a baking sheet and roast for 15–20 minutes, flipping halfway.
• Cover with a towel to steam 10 minutes, then peel and de-seed carefully.

• In a skillet, heat olive oil. Sauté onion and garlic over medium heat until soft.
• Add venison and brown, breaking it up, for 6–8 minutes.
• Stir in cumin, paprika, chili powder, tomato paste, black beans, salt, and pepper. Simmer 5 minutes.
• Off heat, fold in cotija and chopped cilantro.

• Fill each pepper with the venison-bean mixture.
• Return to baking sheet and bake 10–12 minutes, until heated through.

Whisk yogurt, lime juice, garlic, cilantro, and salt in a small bowl.

• Place stuffed poblanos on a platter.
• Drizzle generously with cilantro crema. Garnish with extra cotija and cilantro.