Venison Chili With Apples Recipes

VENISON CHILI WITH APPLES

Steps:

• Heat oil over medium-high heat in a heavy pot large enough to hold all ingredients.
• Add venison and onions, and brown for approximately 5 minutes.
• Add cumin, chili powder, garlic, jalapenos, apples, salt and black pepper, and cook for 5 minutes longer.
• Stir in tomatoes, tomato paste, chicken broth and red wine.
• Bring to a boil, and simmer partially covered for 2 hours, stirring occasionally, adding more broth if mixture becomes dry.
• Taste to adjust seasonings, and serve.

VENISON CHILI

Steps:

• Add 1/2 cup of oil in a large saucepan and heat. Add the venison and brown, in batches, and set aside. Add pepper, onion, celery, jalapeno, and garlic and saute over a low heat until they are tender.
• Add the remaining oil, all of the dry spices and the venison and stir, completely incorporating the ingredients. Add the stock, beer, beans, tomatoes, and chipotle puree.
• Cover and simmer for 2 to 3 hours or until venison is fork tender. Check for seasoning and serve. Serve with grated manchego and pickled jalapeno.

VENISON WITH APPLE AND DAYLILY JELLY

Steps:

• Preheat oven to 400 degrees F. Mix the tarragon, jelly, and mustard together. Season the venison with salt and pepper. Pan-fry the seasoned venison in the butter until golden brown on 1 side, about 4 minutes. Turn the venison over and put in the oven for 5 minutes. Remove from the oven and turn the oven on broil. Slice the venison horizontally and open it like a book, spread the jelly mixture on both sides. Brown top under broiler for 2 minutes and serve.

VENISON CHILI

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
• Mix everything together thoroughly and let simmer for about 20 more minutes.

TWISTED VENISON CHILI

Steps:

• Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add venison and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Heat remaining tablespoon olive oil over medium-high heat in a separate skillet. Add sausage and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine venison and sausage in a large pot.
• Melt butter over medium heat in a skillet. Add onion, jalapeno, and garlic and cook and stir until softened, 5 to 7 minutes. Carefully transfer mixture to a food processor and lightly blend. Add to meat mixture.
• Lightly blend tomatoes in a food processor; add to meat mixture. Add chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after each addition. Stir in beer, kidney beans, tomato sauce, and bourbon.
• Bring chili mixture to a boil; reduce heat to low and let simmer until thickened and reduced, about 1 hour.

DAD'S VENISON CHILI

Steps:

• Brown the venison in a stock pot (I use non-stick).
• Add onion and pepper, saute until slightly soft, about 5-10 minutes.
• Add remaining ingredients, cover, and simmer for 1.5 hours.
• I serve mine with a little sour cream and diced onion on top, and some crusty bread.
• My husband insists this is sacrilege, and serves his with shredded cheese and crumbled crackers.
• We agree that it is best served with an ice cold beer.

VENISON CHILI

Steps:

• In a large saucepan, cook venison and onion in oil until meat is browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.