Simple Venison Chili
1 large Sweet Onion
1 bell pepper (Orange or Yellow to add color to the recipe)
16 oz canned corn
32 oz canned beans (Drained)
32 oz fire roasted tomatoes
16 oz tomato paste
2-3 lbs of venison
Old Bay Seasoning
For garnish: Green Onion and Shredded Cheese
Cut pepper and onion into medium size chunks (if you go too small they basically become mush while they slow cook.
Add pepper, onions, corn, beans, roasted tomatoes, and tomato paste to crock pot.
Brown venison and add spices according to your taste. Don't overcook the meat or it'll get chewy.
Add meat to the crock pot and stir. Add a half a can of water if it seems too thick. (I add a tablespoon or two of honey here)
You can slow cook it on low for 6-8 hours or put it on high for 4. I prefer to let it cook low and slow. I normally add additional amounts of the seasonings while it cooks to my taste.
Cut up green onion to sprinkle with shredded cheese at the end.
Tips: For those that don't like a gamey flavor in their venison, the venison is indiscernible from lean ground beef when you cook it this way.
1lb venison, cut into ½ inch thick strips
1lb egg noodles
1/2 cup red wine(I suggest Boogle's Cab Sav if you don't have a go to wine)
1/2 teaspoon salt plus a pinch or two
1/2 teaspoon black pepper plus a pinch or two
1 tablespoon olive oil
8 tablespoons butter
1 medium onion, diced
3 cloves garlic, crushed and minced
1 cup sliced mushrooms(or more if you like)
1/4 cup all purpose flour
1 10.5 oz can beef stock
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
2 teaspoons crushed red pepper flakes
1/3 cup sour cream
4oz cream cheese at room temp
Place venison in large bowl. Stir in red wine, salt, and pepper. Marinate for 10 mins. Remove venison and pat dry with paper towels. Keep the remaining marinade.
Heat olive oil on medium heat(med high heat for goose). Add venison and cook until browned on all sides. Transfer meat to a plate or big bowl and drain the grease from the pan.
Melt 2 tablespoons butter in pan over medium heat. Add diced onion and garlic, maybe a pinch of salt if you like. Cook until translucent then put on plate with cooked venison.
Melt 2 tablespoons butter over medium heat. Stir in sliced mushrooms and cook until tender. Put on plate or in a bowl separate from the venison and onion. Set aside.
Melt 4 tablespoons butter over medium heat. Whisk in flour and cook for about 3-4 mins, whisking constantly.
Slowly whisk in beef stock and bring to a simmer stirring/whisking constantly.
Add the remaining red wine marinade, Worcestershire sauce, mustard, crushed red pepper flakes, and the onion/venison mix. Simmer for an hour on low heat.
Add mushrooms and season to taste with salt and pepper.
Stir in sour cream and cream cheese. Cook for ~5 mins and serve over egg noodles.
Cook egg noodles sometime before now.
Tips: You can use an additional can of beef stock, a little more flour to thicken it, and another 2 tablespoons of butter when cooking the mushrooms - especially if you use more than 1 cup.
8 goose breasts
3 lbs bacon trimmings
2 tbsp salt
2 tbsp crushed red pepper
1 tbsp thyme
1 tbsp sage
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp fennel
1. Trim goose breasts and remove all shots and fat.
2. Cube breast pieces for grinder.
3. Put breast meat and bacon trimmings into freezer for a couple of hours to firm up.
4. Grind meat and mix in spices. This sausage can be stuffed into casings, frozen in bulk, or frozen in patties.
Tips: Use these sausage links in any breakfast recipe that uses sausage. You can grill or fry the links in a pan and serve with onions and peppers.
1 1/2 cups water
6 garlic cloves
1 tsp dried marjoram
1 tsp dried thyme
1 tsp freshly ground black pepper
4 whole cloves, stems removed
1 tablespoon kosher or coarse sea salt, or to taste
1 tbsp lard, vegetable shortening or oil
4 pounds boneless pronghorn shoulder or butt, cut in 4-inch chunks
1/2 tsp kosher or coarse sea salt
2 bay leaves
1 cup freshly squeezed orange juice
2 tbsp sweetened condensed milk
Half a white onion, peeled and coarsely chopped
A pinch of cumin
In the jar of a blender, place the water, onion, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth.
Set a large pot over medium-high heat. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pronghorn chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes.
Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Pour in the orange juice and sweetened condensed milk, add the 2 bay leaves, and stir. Let it come to a simmer, then reduce heat to medium-low to low and cover.
Cook covered, stirring and scrapping the bottom of the pot 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about one and a half hour. Remove the lid, cook for another 4 to 5 minutes. Shred with a fork, if desired, before serving on a flour tortilla with sliced lime.