VENISON CHILI

[SPIKER]

VENISON CHILI


INGREDIENTS:

01. (2) CUPS CHOPPED ONIONS
02. (1) TABLESpoon OLIVE OIL
03. (3) CLOVES GARLIC
04 (1.5)GROUND CHOP MEAT (VENISON)
05 (1/2)LB. LOOSE ITALIAN SAUSAGE MEAT
06. (2) CUPS ASSORTED PEPPERS (DICED)
07. (2) TABLESpoonS CHILI POWDER
08. (1) TEASpoon OREGANO
09.(1/2)TEASpoon THYME
10. (1) TEASpoon GROUND CORIANDER
11. (1) TEASpoon GROUND CUMIN
12. (1) TEASpoon SALT
13. (12) OUNCES CORONA EXTRA
14. (2)CANS(14 1/2 OUNCE EACH)ITALIAN STYLE
STEWED TOMATOES (DELMONTE)
15. (2) CANS (19 OUNCE) RED KIDNEY BEANS (PROGRESSO)
16. (2) CAN (19 OUNCE) BLACK BEANS (PROGRESSO)








1.SWEAT ONIONS IN OLIVE OIL FOR 5 MIN.
2.ADD GARLIC AND STIR FOR 1 MIN.





3.ADD MEATS AND BROWN






4.STIR IN PEPPERS,SPICES,BEER,AND STEWED TOMATOES.






5.BRING TO A BOIL,LOWER HEAT AND SIMMER FOR 1 HOUR.






6.MAKE SURE BEANS ARE DRAINED AND RINSED / ADD BEANS AND LET SIMMER FOR ANOTHER 45 MIN.





This is the final product. Let it set in the fridge overnight, and it will thicken up considerably. I find that if you freeze it in portion size containers...a little wet, it defrosts better. Just drain it to the consistancy that you like.

[BT]

This is the cook fellas
At least that's my experience

[Greg Krause]

spiker said:

VENISON CHILI


INGREDIENTS:

01. (2) CUPS CHOPPED ONIONS
02. (1) TABLESpoon OLIVE OIL
03. (3) CLOVES GARLIC
04 (1.5)GROUND CHOP MEAT (VENISON)
05 (1/2)LB. LOOSE ITALIAN SAUSAGE MEAT
06. (1) GREEN PEPPER (DICED)
07. (2) TABLESpoonS CHILI POWDER
08. (1) TEASpoon OREGANO
09.(1/2)TEASpoon THYME
10. (1) TEASpoon GROUND CORIANDER
11. (1) TEASpoon GROUND CUMIN
12. (1) TEASpoon SALT
13. (12) OUNCES CORONA EXTRA
14. (2)CANS(14 1/2 OUNCE EACH)ITALIAN STYLE
STEWED TOMATOES (DELMONTE)
15. (2) CANS (19 OUNCE) RED KIDNEY BEANS (PROGRESSO)
16. (1) CAN (19 OUNCE) BLACK BEANS (PROGRESSO)


DIRECTIONS: 1.SWEAT ONIONS IN OLIVE OIL FOR 5 MIN.
2.ADD GARLIC AND STIR FOR 1 MIN.
3.ADD MEATS AND BROWN
4.STIR IN PEPPERS,SPICES,BEER,AND STEWED TOMATOES
5.BRING TO A BOIL,LOWER HEAT AND SIMMER FOR 1 HOUR.
6.MAKE SURE BEANS ARE DRAINED AND RINSED / ADD BEANS AND LET SIMMER FOR ANOTHER 45 MIN.

Now you just need to find some venison to add ;D

I know, that was low

I'll hook you up next time you come down

[SPIKER]

;D ;D ;D ;D ;D ;D ;D ;D

I said I was out of backstraps.. ..got some chopmeat left, and a whole lot of frozen chili in the freezer...it's one of the few things that are even better frozen, then thawed out..

I'll be divulging my "Roast" recipe shortly...

[Greg Krause]

I'll be shooting at least a few more deer. i'll make sure I save at least the back straps for you

[SPIKER]

You know the way I like to make em!

[rreda]

Do Tell, Do Tell, Spiker. How do you like to make those "straps". I have a few and would like to have your recipe!

[SPIKER]

Butterfly those steaks so they are super thin, or just pound them so they are even if they are already thin...then marinate them in a Sesame Terriaki sauce for a day. (I use a brand called Mikee, but there's an order company called Tastefully Simple that has an awesome one also)

Then just sear them on the grill real quick on super high heat.

Then I put them on Martin's Potato Bread Hamburger rolls...they are sweet!

[lonestararcher]

I slice my backstrap reeeeeely thin and pound them if neccissary...usually it is not...then I marinate them in buttermilk (and yes I HATE buttermilk, but you don't taste it) for 2-24 hours (your choice) then mix 1 egg and milk in first bowl...and flour with seasonings (I prefer sage, garlic, salt, and pepper)....and dip them in the milk n egg....then cover with flour seasoning and put them on low heat with some conola oil....cook till brown and crispy on both sides....mmmmmmm GOOD. You can also make a gravy out of the left over pieces that stay in the pot....you can just put some oil and flour in the pot on low heat and cook till brown...then add milk to your thickness liking. Makes for a good meal on a piece of frenchbread!!!