Highlander Venison Chili Ingredients: 4 lbs. ground venison 3 medium onions 2 Tbs dehydrated pepper flakes 1/2 stick butter 2 Tbs garlic powder 2 Tbs seasoned salt 4 Tbs chili powder 3 Tbs ground cumin 3 Tbs black pepper (course grind) 4 Tbs red-hot sauce 2 Tbs Worcestershire sauce 1 Tbs hot deli mustard 1/2 tsp oregano 1 tsp salt (or to taste) 1/4 tsp crushed red pepper 1 29oz can tomato puree 1 15oz can tomato sauce 1 6oz can tomato paste 2 15oz cans chili beans 2 15oz cans stewed tomatoes Sauté butter and onions. Brown meat, put in crock pot, add seasonings, puree, paste and sauce. Cook on high 1 ½ to 2 hours, stirring occasionally, covered. Add chili beans, cook 1 hour, add more tomato sauce if needed. Adjust seasonings to taste. | Venison Stew 6 servings Ingredients: -2 lbs venison, cubed -2 medium onions, chopped -2 ribs celery, chopped -1 cup beef bouillon -1 14.5 can whole tomatoes, chopped, juice reserved -6 carrots -2 bay leaves -1/2 tsp fresh ground pepper -3 tbsp olive or canola oil -2 cloves garlic -1 8oz can tomato sauce -1/2 cup dry red wine -3 medium potatoes, peeled and chopped -1/2 tsp salt In your stew pot, heat the oil and brown venison on all sides. Add the onions, garlic and celery and simmer, stirring frequently, for 5 minutes or until onion is transparent. Add the tomato sauce, bouillon, and red wine. Lower heat and simmer, covered, for 1 hour. Add the tomatoes, carrots, potatoes, and bay leaves. Cover and cook for 30 minutes more or until potatoes and carrots are tender. Taste for seasoning and add salt and pepper if desired. Remove bay leaves before serving. | Or Try a Marinade: Spicy Beer Marinade for Venison makes about 1 qt -2 12oz bottles beer -1 cup honey -2 tbs lemon juice -1 tbs light brown sugar -1 tbs dry mustard -2 tsp pepper -2 tsp chili powder -1 tsp ground sage -2 cloves garlic, minced -1 tsp salt Blend all ingredients and refrigerate to allow flavors to come together. Great on Ribs (in general) and on Venison cuts. |
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I picked up an ostrich fan at the Kingston Market last week, probably wasn't even a half pound, but I made a quick stir-fry/sautee with it, a bunch of veggies and cous cous and it was great! Tastes (and pretty much looked) like steak.