301 Venison Recipes: The Ultimate Deer Hunter's Cookbook by Deer & Deer Hunting Staff

Author:Deer & Deer Hunting Staff [Deer & Staff, Deer Hunting]
Language: eng
Format: epub
Tags: Cooking, Specific Ingredients, Game
ISBN: 9780873412278
Publisher: Krause Pubns Inc
Published: 1992-01-15T06:00:00+00:00

Venison Chili Beans

3 slices thick bacon

2 pounds venison, diced

1 pound red kidney beans

2 12-ounce cans of beer

6 large, fresh tomatoes, chopped

3 tablespoons chili powder

1 tablespoons ground cumin

1 tablespoons dried oregano

2 teaspoons Worcestershire sauce

1 teaspoon cornmeal

Rinse and cover beans with 2 quarts of water and soak overnight. Boil beans with the liquid, lower heat and simmer for two hours.

Cook bacon until crisp, remove bacon from pan and brown venison in bacon drippings. Add beer, tomatoes, chili powder, cumin, oregano and Worcestershire sauce. Add beans to sauce. Bring to a boil, reduce heat and simmer 1 hours. Crumble bacon and add to chili. Then stir cornmeal into three tablespoons of water and add to mix (this thickens chili). Bring to a boil. Reduce heat and simmer 20 minutes more.

Ranchers make this in huge quantities for barbecues. We often make double or triple recipes with tougher cuts and trimmings when we butcher deer or other game such as elk, antelope or moose. With careful wrapping, meal-size portions keep nicely for about six months.

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