Cut venison into large bite-sized cubes and season generously with salt and pepper.

Add fat/oil to a Dutch oven over high heat, then add the venison (working in batches if using a smaller pot). Cook on all sides until well-browned, then remove to a plate and set aside. 

Reduce heat to medium and add the onions. 

Cook for 5 minutes, then add the garlic and spices. 

Cook for 2 minutes. 

If you like soft, melting sweet potatoes, then add them now. If you prefer firmer sweet potatoes, add them later when prompted. 

Add the chipotles, tomatoes, and venison stock. 

Bring to a simmer, reduce to low, cover, and cook for 1 hour. 

Add the beans, corn, fish sauce, and sweet potatoes if you haven’t already. 

Cover and cook for 1-2 more hours, or until venison is nice and tender.

Taste and add more salt if necessary. 

To serve, ladle into bowls, and garnish with cilantro leaves and lime wedges. Enjoy!