Preparations & Procedures

Preservation of Game Meats and Fish

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

Texican Venison Chili

Taken From: Venison


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2 lb. ground venison
4 Tbs. olive oil
2 tsp. salt
1/2 cup mild chili powder
1/2 cup brown sugar
4 Tbs. minced garlic
1/2 cup catsup
1 large red onion, diced
1 large white onion, diced
1 large can blended vegetable tomato juice
4 15-oz. cans stewed tomatoes
4 15-oz. cans Mexican-style chili beans
2 4-oz. cans mushroom stems and pieces
1 8-oz. can sliced black olives


In a large stockpot, heat the oil and brown the venison and garlic. Add the brown sugar, chili powder, and tomato juice; simmer for 10 minutes stirring occasionally. Stir in the balance of the ingredients. Reduce the heat to low and simmer for 1 hour stirring frequently.
Cool the chili and refrigerate overnight.
Re-heat the next day and serve with crackers and beer.
Serves 6 to 8.

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