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Author Topic: Venison Chili Verde  (Read 1918 times)

Offline Skycruiser

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Venison Chili Verde
« on: April 02, 2017, 07:44:33 AM »
Once you try this it'll be your favorite venison recipe.
A good reason not to turn all your deer into hamburger, chunks are much better for this.
Be sure to brown them very well in bacon fat.

Venison Chili Verde

3 lbs meat in large cubes
2.5 lbs tomatillos
2.5 lbs Anaheim peppers
6 jalapenos
8 pasilla peppers
2 onions, chopped
8 cloves garlic (more or less as preferred)
1 bunch cilantro
2 tbsp cumin
1½ tsp oregano
½ tsp allspice
½ tsp coriander
Salt to taste

Cut the tomatillos in half, brown w/cut-side down under broiler
Split the peppers and remove the seeds, chop like onions
Put all except the meat, cilantro and spices in a pot with an inch of water
Bring to a low simmer for one hour and puree with immersion blender
Meanwhile, brown the meat well in batches and trim/wash the cilantro
Add the meat, spices and some salt to the salsa verde
Simmer 3-4 hours until meat is very tender (venison takes a long time)
Midway through, adjust seasonings and salt
When all cooking is done add cilantro, chopped very fine.



Offline Milkman

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Re: Venison Chili Verde
« Reply #1 on: April 02, 2017, 10:37:04 AM »
 :drool:
Heading to freezer to grab meat to thaw.

Offline jackelope

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Re: Venison Chili Verde
« Reply #2 on: April 02, 2017, 02:27:33 PM »
Ya. Me too. Wonder how it would work in a crock pot. Any thoughts? Have a men's group meeting/BBQ Wednesday evening and I'm thinking of making this to take. I know it's not BBQ but it sounds so good.
:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

My posts, opinions and statements do not represent those of this forum

Offline Jonathan_S

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Re: Venison Chili Verde
« Reply #3 on: April 02, 2017, 02:45:04 PM »
I do this kind of thing all the time. My "simmering" is done in a crockpot. A ton of flavor comes from browning in the pan so I wouldn't cut that out. Almost endless variables between peppers, game meat, and throwing in an extra spice or two
Kindly do not attempt to cloud the issue with too many facts.

Offline NRA4LIFE

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Re: Venison Chili Verde
« Reply #4 on: April 02, 2017, 03:34:29 PM »
We just bought an Instant Pot and did this with moose.  Browned first, then sauce added and pressure cooked for 40 minutes.  It was super delicious.
Look man, some times you just gotta roll the dice

Offline CLARKTAR

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Re: Venison Chili Verde
« Reply #5 on: April 06, 2017, 04:34:04 PM »
Just eat this like chili?

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Offline NRA4LIFE

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Re: Venison Chili Verde
« Reply #6 on: April 16, 2017, 05:04:38 PM »
On tortillas with your favorite toppings.  I like some fresh cilantro, cheese, habanero sauce, sour cream and avocado.
Look man, some times you just gotta roll the dice

Offline CLARKTAR

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Re: Venison Chili Verde
« Reply #7 on: April 16, 2017, 05:17:42 PM »
Thanks. Ended up making enchiladas with it. Got high marks from the boss.

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