Texas Venison Recipes

TEXAS VENISON CHILI

Texas Venison Chili image

Provided by Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 pasilla chiles, seeded
2 ancho chiles, seeded
1 chile de arbol, seeded
1 1/2 cup chicken stock, plus more as needed for pureeing
2 corn tortillas, quartered
6 tablespoons corn oil
1 1/2 pounds ground venison
1 large yellow onion, diced
4 cloves garlic, minced
2 tablespoons ground cumin
1 1/2 cup dark beer
4 cups chicken stock
8 sprigs fresh cilantro
1 cinnamon stick
Fresh lime juice, for serving
Salt and freshly ground black pepper

Steps:

For the chili puree: Combine the pasilla chiles, ancho chiles, chile de arbol and chicken stock in a medium saucepan over high heat. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the chiles are soft, about 10 minutes. Cool slightly. Pour into a blender. Add the tortillas and puree until smooth. The chili mixture should be quite thick with just enough liquid to puree. You may need to add a bit of additional stock.
For the chili: Heat the oil in a large saute pan over medium-high heat. When the oil smokes, add the venison and cook, stirring twice, until just brown, about 5 minutes. Remove the meat with a slotted spoon and set aside.
Add the onion to the pan with the hot oil and cook until well browned, about 5 minutes. Add the garlic and cumin and cook for 1 minute. Add the chili puree and cook, stirring often to prevent scorching, until thick and very dark, about 7 minutes. Stir in the venison, beer and chicken stock. Lower the heat and simmer, uncovered, until very thick and reduced by half, about 1 hour.
Tie the cilantro and cinnamon stick together with kitchen twine. Remove the chili from the heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove the cinnamon and cilantro bundle. Let stand, without stirring, for 15 more minutes, then stir in some lime juice to taste. Season with salt and pepper.

TEXAS VENISON HASH

Texas Venison Hash image

Got this recipe from my sister-in-law and can't wait to try it. I'm not sure where it orginally came from. Posting it now so I don't lose it. :D

Provided by McGelby

Categories Deer

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground venison
3 tablespoons extra virgin olive oil
3 large onions
1 lb cooked tomatoes, canned ok
2 jalapeno peppers, chopped
1 teaspoon chili powder
2 medium potatoes, thinly sliced
salt, to taste
pepper, to taste
1 cup grated cheese

Steps:

Preheat oven to 350.
Brown meat in EVOO.
Add onions until soft.
Stir in peppers, chili powder, salt and pepper to taste.
Cook about 5 minute.
In an oven dish, spread mixture and then layer potato over top.
Cover with foil.
Bake 45 minute.
Remove foil and top with grated cheese.
Bake 15 min more.

Nutrition Facts : Calories 343.4, Fat 17.1, SaturatedFat 6.5, Cholesterol 72.6, Sodium 253.5, Carbohydrate 25, Fiber 3.8, Sugar 6, Protein 23.1

TEXAS DEER CHILI

Texas Deer Chili image

This recipe was given to me by a friend at work, who is an avid deer hunter. It's very different, but delicious! You would never know you're eating venison.

Provided by Donnak

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 4h30m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
2 ½ pounds venison, cut into cubes
1 large onion, chopped
1 clove garlic, minced
1 (4 ounce) can diced green chile peppers
2 (15 ounce) cans kidney beans, drained and rinsed
2 (10.5 ounce) cans beef broth
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon salt
1 ½ teaspoons paprika

Steps:

In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika. Cook on medium 4 to 5 hours.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 19.6 g, Cholesterol 107 mg, Fat 7.3 g, Fiber 7.3 g, Protein 36 g, SaturatedFat 1.8 g, Sodium 815.8 mg, Sugar 1.4 g

TEXAS CORN CHOWDER WITH VENISON

Texas Corn Chowder with Venison image

Hearty Texas corn chowder. Serves 6 to 8 hearty appetites. Goes great with cornbread.

Provided by Lydia Blair

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup butter
1 green bell pepper, chopped
⅔ cup chopped onion
3 cups whole milk
1 (10.75 ounce) can condensed cream of potato soup
1 tablespoon Worcestershire sauce
1 pound ground venison
1 (16 ounce) can cream-style corn
ground black pepper to taste
4 cups shredded Cheddar cheese

Steps:

Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 22.1 g, Cholesterol 128 mg, Fat 29.6 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 18.1 g, Sodium 866.6 mg, Sugar 7.7 g

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