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




Texican Venison Chili

Taken From: Venison


 



Other recipes that you may also like...

Pressure-cooked Venison Chili
Texas Venison Chili
Venison Chili The Original And Only True Fireside Recipe

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.


All information is © 2014
Wildtable.com and Willow Creek Press | About WildTable.com
For more information on Wildtable.com or the products featured on this website, call 1-800-850-9453 or email info@wildtable.com

Sign up for Willow Creek Press Emails