Venison: The Slay to Gourmet Field to Kitchen Cookbook by Jon Wipfli

Author:Jon Wipfli [Wipfli, Jon]
Language: eng
Format: azw3, pdf
Publisher: Voyageur Press
Published: 2017-09-30T16:00:00+00:00

ENTRÉES

I LOVE WHEN A BIG, HEAPING, DELICIOUS PLATE OF FOOD IS SET IN FRONT OF ME. IT’S ONE OF THE MOST ENJOYABLE FEELINGS. THESE RECIPES CREATE THAT FEELING AND ARE GREAT SERVED WITH AN ICE-COLD BEER OR TWO. SOME OF THESE TECHNIQUES MIGHT BE NEW TO YOU, SO DON’T EXPECT PERFECTION ON THE FIRST GO-ROUND. GIVE IT A FEW TRIES AND SEE WHAT WORKS BEST FOR YOU AND YOUR GUESTS.

◁ VENISON AND PINEAPPLE CHILI

There’s no shortage of opinions on what constitutes “real” chili. Some are full of beans or even noodles, while the more straightforward versions stick to meat, tomatoes, spices, and beer. This chili is in a league of its own with pineapple as one of its primary flavors—which I’m positive would make chili purists roll in their graves.

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