Chili by A. D. Livingston

Author:A. D. Livingston
Language: eng
Format: epub
Publisher: Lyons Press
Published: 2013-09-30T16:00:00+00:00

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CHILI WITH VENISON

Now we’re cooking. If the animal has been properly field-dressed and duly cooled, venison is the perfect meat for chili that is to be simmered for a long time. If the meat has not been properly handled, however, not even cumin will get rid of the gamy taste. Sometimes a large buck in rut will have an off taste, and chasing the deer all over the country with dogs or otherwise riling it before the kill will give the meat a strong flavor. But usually the meat has no bad taste or odor.

Most venison is on the tough side, being lean and dry. So, why not cut out the loin and tenderloin for chops, then grind or dice the rest of the meat for chili and sausage making? Some of the large pots used for boiling crab or frying a whole turkey can be used to cook large batches of chili, or the meat can be frozen in 2- or 5-pound packages (preferably in vacuum-pack plastic bags) for use in standard recipes.

The whitetail is by far America’s most popular big-game animal, and in some areas they are considered pests. Of course, the mule deer and others, including the large elk and moose, also make good chili. So will caribou.

Easy Deer Camp Chili

Making a pot of chili in camp is made easy with the commercial chili powders and chili mixes, some of which are available in any supermarket, but I still think it’s better to start with pure ground chile and cumin. The mix can be made at home, so that measurements in camp aren’t necessary. Because venison is very lean, a little fat helps the chili. So, if you don’t have some fatty sausage, add some bacon drippings or even cooking oil to brown the meat.

2 pounds venison or other game

1⁄2 pound venison sausage with some pork fat

1 medium-to-large onion, chopped

1⁄3 cup ancho or New Mexico chile powder

2 teaspoons ground cumin seeds, or to taste

salt and black pepper to taste

springwater

Cut the sausage into 1⁄2-inch wheels and the venison into 1⁄2-inch dice. Brown the sausage in a pot, trying out a little of the fat. Brown the venison and onion. Sprinkle on the spices, stirring as you go. Add enough water to cover. Bring to a boil. Reduce the heat to very low, cover tightly, and simmer for 3 or 4 hours, or longer if you’ve got the time. Be sure to stir and add a little water from time to time as needed. Serve hot with crackers. Rice or beans can be served on the side, or mixed into the chili. If using canned beans, stir them into the chill during the last 10 minutes of cooking.

Dr. Hodges’ Buzzard Breath Chili

By chilihead standards, this good stew isn’t nearly as potent as it sounds. I’ve seen several versions of the “buzzard breath” recipe, and this one has been adapted from a Ducks Unlimited cookbook. The recipe contains some inexact measures such as “2 cans tomato sauce” without specifying the size of the can.

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