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




New England-style Venison Chili

Taken From: Venison


 



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2 lb. ground venison
2 Tbs. olive oil
4 6-oz. cans chopped clams
1 large onion, chopped
3 cloves garlic, chopped
2 15-oz. cans diced stewed tomatoes
1 large green pepper, chopped
1 cup sour cream
1 cup heavy cream
1 tsp. hot sauce
salt and pepper to taste

 

In a large sauté pan, heat the oil and brown the venison. Add the onion and green pepper and sauté until the onions are translucent. Stir in the clams, garlic, and tomatoes; bring to a slow boil. Reduce heat to low and slowly stir in the sour cream and heavy cream. Add the hot sauce and season with salt and pepper.
Serve over hot buttered noodles.
Serves 4 to 6.


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