Tuesday, January 3, 2012

Drunken Venison Chili

Tonight I decided to make some chili (I know I've been doing a lot of chilis lately, but it's just so good!)  I've never cooked venison before, but I decided to it a whirl because friends of ours left some venison in our freezer!  I also figured that chili would take away the gaminess.  I combined several different chili recipes into the final product, and it turned out great!
First, I browned the venison with some onions and garlic.  After the meat browned, I added a little bit of salt and pepper, tomato paste, and half a can of beer.  I cooked that down for about 5 minutes.

Venison cooking away!
Then to the crockpot, I added kidney beans, diced tomatoes, corn, the rest of the beer, the venison, and some spices.  I let that cook on high for about five hours.

Frozen corn!  (It's so much better than canned!)
Drunken Venison Chili
After it cooked, I served it with a sprinkling of cheese and a dollop of sour cream.  The venison turned out super tender and not at all gamey... it was great!  I also used a piece of cornbread I made a couple weeks ago that I froze!

Drunken Venison Chili 

Drunken Venison Chili:

1 loin of venison (approx. 1 lb.) chopped into bite size pieces
1 15 oz. can of diced tomatoes with green chiles
1 15 oz. can of kidney beans
1 can of beer (I used Labatt's!)
1 package frozen corn
1 large onion
1 Tbsp. garlic
1 Tbsp. chili powder
1/2 Tbsp. cumin

Brown venison in pan.  After almost browned, throw in onion, garlic, salt, and pepper.
After about 5 minutes, add tomato paste, and half a beer.  Cook another 5 minutes, so the beer cooks out a little.
While the beer cooks out, put beans, tomatoes, corn, venison mixture, spices, and the rest of the beer into the crockpot.  Cook for 5 hours on high or 8 hours on low.  I always stir occasionally, but if you're just leaving for the day, that's fine too!
Top with some shredded cheese and sour cream.  Serve with a side of cornbread that you froze from last week!
Enjoy! :)