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Quote from: Camo Queen on December 07, 2011, 03:07:03 PMI found a venison chili recipe in a Field and Stream magazine one day, and after a couple of tweaks it turned out to be the best chili I've ever had..2 pounds of venison (I used 1 pound of stew meat in 1" chunks and 1 pound of ground meat)1/4 pound of thick cut bacon diced (I used closer to 1/2 pound)2 medium yellow onions diced1 medium red onion diced 2 jalapeno peppers seeded and diced1 red bell pepper seeded and diced1 yellow bell pepper seeded and diced1 green bell pepper seeded and diced1/2 of an 8oz can of chipotle chilies chopped fine 3 cloves of garlic minced (I used 6)1/4 cup of balsamic vinegar4 tablespoons chili powder1 tablespoon paprika1 tablespoon cumin1 tablespoon salt1 tablespoon black pepper1/4 cup honey (I like mine just a tad sweeter, so I add a little more honey than this...just gotta taste it)1 tablespoon molasses1 bottle Guinness or other stout 1/2 cup good red wine1 24oz can whole plum tomatoes1 24oz can crushed tomatoes 2 cans of black beansBrown the venison and set aside. Cook the bacon and set aside with the venison. Throw your veggies into the bacon grease and cook until they start to soften. Add meat, beans and liquids into the pot and let 'er cook for a couple of hours. DELISH! And now I'm hungry... hahavery good! will have to make more.
I found a venison chili recipe in a Field and Stream magazine one day, and after a couple of tweaks it turned out to be the best chili I've ever had..2 pounds of venison (I used 1 pound of stew meat in 1" chunks and 1 pound of ground meat)1/4 pound of thick cut bacon diced (I used closer to 1/2 pound)2 medium yellow onions diced1 medium red onion diced 2 jalapeno peppers seeded and diced1 red bell pepper seeded and diced1 yellow bell pepper seeded and diced1 green bell pepper seeded and diced1/2 of an 8oz can of chipotle chilies chopped fine 3 cloves of garlic minced (I used 6)1/4 cup of balsamic vinegar4 tablespoons chili powder1 tablespoon paprika1 tablespoon cumin1 tablespoon salt1 tablespoon black pepper1/4 cup honey (I like mine just a tad sweeter, so I add a little more honey than this...just gotta taste it)1 tablespoon molasses1 bottle Guinness or other stout 1/2 cup good red wine1 24oz can whole plum tomatoes1 24oz can crushed tomatoes 2 cans of black beansBrown the venison and set aside. Cook the bacon and set aside with the venison. Throw your veggies into the bacon grease and cook until they start to soften. Add meat, beans and liquids into the pot and let 'er cook for a couple of hours. DELISH! And now I'm hungry... hahavery good! will have to make more.
Got any more secret recipe's,
so looks like I won't be coming up with any "wild game" recipes anytime soon
Makes 4-5 servingsIngredients2 pounds of Venison flank steak.1 large yellow onion (sliced into discs and cut in half once)1 ear of corn (cut off ear)4 Limes2 lemons1 orange2 large poblano peppers (cut into 1/4"x2" strips)1 jalapeno1 Serrano pepper (sliced)5 gloves of garlic1 bunch of cilantroCuminCayenne PepperChilli PowderBlack PepperSalt1 can of enchilada sauce1 package of Monterrey jack cheese1 package of medium flour tortillas.Sour cream (optional)Salsa (optional)Marinade1. Combine juice and zest (2 cheap kitchen tools below will make your life a lot easier) of 3 limes, 1 lemon, and 1 orange in marinating container. Don't use bottled juice, the fresh juice is the most important ingredient in the whole dish. Add 2 minced garlic cloves, sliced jalapeno (remove seeds for less spiciness), cayenne pepper, Chilli Powder, and small handful of roughly chopped cilantro. Salt and Pepper the steak and add to the marinade. Marinate for at least 2 hours. I haven't done overnight, but I bet it would be awesome.2. Heat 3 tablespoons of VEGETABLE OIL on medium/high in a large pan. Cook the steak until medium rare (about 5 minutes on each side). Remove from pan and set aside.3. In same pan, cook onion for a few minutes until clear. Add Polano, serrano, and corn and cook until soft. Liberally add salt and pepper then add 2 cloves of minced garlic, Cayenne pepper, and a good tablespoon of cumin. Mix well and add juice from 1 lemon, 1 lime and a couple tablespoons of the enchilada sauce. At the very end, add a couple tablespoons of coarsely chopped cilantro. The onions should just be starting to brown and the whole thing should be wet, but not soupy. Remove from pan and put in a big mixing bowl.4. By now the steak should be cool enough to touch. cut it into half inch cubes and put in the bowl with the the other stuff and mix well with a wooden spoon. The mixture should be about 50/50 meat and vegetables.5. Spoon mixture into tortilla shells and roll. Place in a regular sized casserole dish. Pour enchilada (1 tablespoon per shell) sauce over tortillas and sprinkle cheese over the top of that. Cook for 10 - 15 minutes at 400 or until cheese melts and shells start to crisp up a little bit on the ends.Serve with Salsa, the remaining enchilada sauce, and sour cream.
