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




Pressure-cooked Venison Chili

Taken From: Eat Like a Wild Man


 



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New England-style Venison Chili
Pressure-cooked Venison Chili
Venison Chili

2 lbs. venison scraps, cut into small cubes
2 tbsps. oil
1 cup water
2 28-oz. cans whole tomatoes, drained
15-oz. can refried beans
2 15-oz. cans red kidney beans
2 green peppers, chopped
2 large onions, chopped
3 garlic cloves, crushed
2 tbsps. margarine
2 tbsps. hot chili powder
1 tsp. cumin
1 tbsp. hot sauce (or more)
1 tbsp. salt
Cayenne pepper, green chilies or jalapeños (all optional)

 

With a sharp knife, cut the meat into 1/2 to 1/4-inch cubes. Brown them in oil over high heat in a pressure cooker. Add the water, lock on the lid, and cover the vent. Cook for 20 minutes, vent cover rocking slowly. Remove the cooker from the heat and run it under cold water until the pressure drops. Drain the liquid and reserve it; it can be used in other recipes. To the meat in the cooker add the tomatoes (save the juice) and refried beans. Replace the cover and vent and return the cooker to the heat. Cook for 10 minutes, vent rocking slowly. In a large hot frypan, sauté the green peppers, onions and garlic in margarine until tender. Cool the cooker, add the vegetables, beans and spices, and simmer covered until the desired consistency is reached. If it is too thick, add some of the reserved stock or tomato juice.


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