Easy Venison Chili
 

Decided to try making chili with venison a couple days ago . Googled it and found what sounded easy enough recipe . And tonight I gave it a go . I never cared for chili much until I learned to put sour cream in it . And tonight’s try tastes pretty decent to me !

Great recipe Craig. If you'd like to raise the heat level, use less green pepper and toss in 1/2 finely chopped Jalapeño pepper. The jalapeños in the stores today aren't as hot as they used to be.

Venison and jalapeño peppers go very well together.


But I wouldn’t bastardize a venison dish with beef broth.





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:bigbye::rotf::rotf::rotf::rotf::rotf:

Looks like a good recipe I will make my usual note on chili. I never, ever use ground meat in any chili. I always use meat cut into 3/8 - 1/2" chunks then simmer for as long as it takes to tenderize it. It turns it into a whole different level of dish and I have never had anybody to try it that didn't prefer it.

It must be a regional thing because in some parts of the country it is common. I think in KY it may be due to our long history of Burgoo meet stews (traditionally barbequed meat, depending on region).

One related dish that can only be made from game meat is a French version of Hunters Stew I found in a rustic french cookbook. It was simple. Two lbs of lean venison or boar cut in 1/-3/4" cubes, one lb of tiny onions whole and 1 bottle of a dry red wine. Place all three of these together in a dutch oven or crock, cover and bake in a 275 deg oven until the meat is tender and the broth is velvet textured with a satin sheen. My wife doesn't like game but would eat the whole pot full. It has no salt, no pepper, no anything but the combination yields a truly unique taste and texture.

Art,

Small pearl onions like the frozen ones? That sounds like peasant food, and I like recipes such as those a lot. I will often saute venison then slow cook it in tomato sauce and serve over polenta. Peasant food at its best.

The frozen ones will work but likely would need to be dumped in later. You can generally find some good small ones in a good produce market. Size isn't too critical but they should be small and mild. I suspect fresh shallots would be good but never tried. It is a great dish with some buttery mashed potatoes with chives and a loaf of rustic style crunchy bread.


The peasant part is correct. I suspect hunter's stew and peasant's stew are likely interchangeable. A hunter's stew probably means one that is essentially meat and able to be cooked rough over or in a campfire. Leeks or wild onions may have been the original other ingredient.

Add some maple syrup to taste to make it addictive.

At first I thought this was a supposed to be funny comment and I googled it . You were serious as I saw it mentioned in several recipes .

Lose the beans and syrup, add some chili's steeped in espresso then processed to a paste and a bit of molasses then we're talking. Most chili I've had just plain sucks because it tastes like simmered meat and beans and chili powder and green peppers and has the consistency of soup. I like chili that sticks to the wall when you chuck it at your buddy. Just my preference is all.

You mean you wanna throw it against the wall and hear a big WOP when it hits :whistle::rotf::rotf::rotf::rotf::rotf:

You bet Craig!! Then you can fire up the banjo's if you like :rotf::rotf::rotf::rotf::rotf:

Maple syrup does make it addictive. It is my favorite way to fix it and people who eat it for the first time are overwhelmed by the taste.