Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish




Venison Chili The Original And Only True Fireside Recipe

Taken From: Wild at the Table


 



Other recipes that you may also like...

Pressure-cooked Venison Chili
Texican Venison Chili
Wisconsin Venison Chili
ALTERNATE CRITTERS: Elk, Javelina, Oryx

3 lbs. venison flank, neck or trimmings cut into 1" cubes
1/4 cup pork lard
4 tablespoons ground chili powder
3 dried red peppers, crushed
1 tablespoon dried oregano
1 teaspoon whole dried cumin, bruised
2 garlic cloves, diced
2 teaspoon salt
black pepper to taste
3 onions, peeled and chopped at fireside

 

Dutch oven afficionados always make their own chili powder in spite of the many already packaged. One good recipe is to mix ground cayenne, oregano, cumin and salt (3:2:1:1). Place a 3-quart Dutch oven, or better, in a generous bed of coals. Brown the meat in the lard, half at a time. With a slotted spoon, set the browned meat aside, adding more lard as necessary. After all the meat is well browned, pour off any extra fat. Combine the meat, chili powder and all the spices in the oven and return to the heat. Add the garlic. Stir the meat vigorously, coating each piece with the spices, and continue cooking over low heat for 10 minutes. It may be necessary to remove the kettle from the coals to prevent burning, but the heat of the pot should be sufficient to allow the herbs and peppers to soften and blend. Add enough water to cover the meat. Return to the fire with enough coals to bring the chili to a boil. Cover and simmer, stirring occasionally, for 1 hour. Grate or chop the onions finely and add them to the chili. Continue cooking for 1 additional hour, adding more water as necessary until the onion dissolves.


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