Venison Chili
In honor of last Saturday being opening day here in Montana and the fact that my husband had a perfectly good shot on a white tail and hesitated just a tad to long… I decided I should do a Soup of the Week recipe which includes a bit of wild game. Poor guy… oh well, I have no doubt my great white hunter will bring home something for me to cook up this season aaand…. if not there will be plenty of goat and lamb recipes to try :).
I made this a few years ago when we had some delicious venison a friend gave us and I decided it needed to be revisited to make sure it was truly as wonderful as I remembered.
It is delicious.
There was a tad bit of a kick to it due to the cayenne pepper, I put only a sprinkle in but then I ended up allowing it to simmer away for quite a long time, which of course brings out that spicy-ness. It’s not like it was like, ‘Whoa man, that’s spicy!’ or anything… just a tiny kick. As in… the kids simply dabbed in some sour cream and cheese and they were just fine.
No big deal but, if your kids are particularly sensitive to such things you may want to leave that little dash of cayenne out.
At any rate, this is delicious chili with loads of flavor and if you’ve managed to already get your deer in the freezer for the year then you are now all set!
- 5 strips bacon, diced
- 2½ pounds leg or shoulder of venison, cut into ½ or ¼-inch cubes (I like them smaller because they cook faster but it is more work so I'll let you pick)
- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 2 stalks chopped celery
- 3 garlic cloves crushed
- 1 cup Cabernet Sauvignon or other dry red wine
- 1 14oz can tomato sauce
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- just a sprinkle of cayenne pepper (as in simply give the bottle a little shake over the chili and call it good)
- 1 (16-ounce) can chopped tomatoes
- 1 cup beef stock
- Salt and pepper
- 2 14 oz cans black beans, drained
- In a large stock pot or dutch oven, fry the bacon until it is nice and crispy and the fat is rendered. Remove with a slotted spoon and set aside.
- Add the venison and brown.
- Add the chopped veggies and garlic to the pot and cook until just starting to soften.
- Then add the wine, tomato sauce, spices, chopped tomatoes, beef stock, salt and pepper. Bring to a boil, cover and reduce heat to medium, cook for 15 minutes.
- Add the beans and cook another 15 minutes.
- Serve hot with sour cream and cheese and if you like, fresh homemade corn bread and honey butter.
Adapted from: http://www.foodnetwork.com/recipes/emeril-lagasse/venison-chili-recipe/index.html
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