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.
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| 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.
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| Frozen corn! (It's so much better than canned!) |
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| 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!
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| Drunken Venison Chili |
Drunken Venison Chili:
Ingredients:
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
Salt
Pepper
Directions:
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! :)
