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

Taken From: The Northwoods Table


 



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Pressure-cooked Venison Chili
Texican Venison Chili
Venison Black Bean Chili

2 pounds venison, cut in 1" cubes
(beef may be substituted)
1/3 Tablespoons flour
1/4 cup olive oil
p pound sweet butter
2 cups chopped onion
2 cups chopped green pepper
1 Tablespoon minced garlic
1 cup orange juice
2½ Tablespoons chili powder
1/2 Tablespoon ground cumin
3 16-ounce cans stewed tomatoes, puréed in food processor
3 cups cooked 7-bean mix
1/2 to 1 cup Thai chili pepper sauce

 

In a heavy 4-quart stockpot, heat olive oil. Dust venison with flour and brown quickly in hot oil. Remove venison. Melt butter in stockpot and sauté onion, garlic and green pepper for 6 to 8 minutes, stirring occasionally. Add orange juice and deglaze the pan. Add chili powder, cumin and tomatoes and simmer for 10 minutes. Add venison and beans. Mix thoroughly, reduce heat and simmer 1 hour, stirring occasionally. If chili gets too thick, add additional orange juice. Stir in H cup Thai chili pepper sauce. Adjust seasoning with salt and additional Thai chili pepper sauce. Serve with steamed rice and crusty French bread.

Serves six to eight generously.


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