Displaying items by tag: venison

venisonchili2

Venison is slightly gamey; ground beef or pork make good substitutes, if preferred. You can omit the dried kidney beans and stir in 1 drained 398 ml can about 20 minutes before finishing cooking.

Prep time: 20 minutes
Ready in: 2 horus
Serves:  6 to 8

 

INGREDIENTS

1 tbsp olive oil

2 pounds (1 kg) ground venison

2 cups chopped onions

1 cup diced carrots

4 stalks celery, diced

1 tbsp minced garlic

2 tbsp chili powder

2 tsp paprika

2 bay leaves

1 796 mL canned whole tomatoes, crushed

1 tbsp Worcestershire sauce

2 cups red kidney beans, soaked overnight

1 sprig fresh rosemary

Salt and freshly ground pepper

6 bannocks

 

METHOD

Heat oil in a large pot over medium heat. Add venison and cook until browned. Spoon into a bowl.

Add onions, carrots, celery and garlic and cook until vegetables are soft, about 4 min. Return venison to pot.

Stir in chilli powder, paprika and bay leaves and cook until fragrant. Add tomatoes, Worcestershire sauce, kidney beans and 1 ½ cups water.

Simmer for 15 minutes. Add rosemary. Cover and reduce heat to medium low.

Cook until beans are soft, about 1 1/2 hours, adding more water if needed. Season with salt and pepper.

Serve chili on bannocks with a spoonful of sour cream, grated old cheddar, and chopped chives.

 

WINE PAIRINGS

Venison chili works best with a fruity, opulent red to offset the gamey quality and tame the heat. Try shiraz or zinfandel. Or a citrusy, bitter West Coast pale ale. - Beppi Crosariol

04.10.2012
Published in Recipes

venisonchili2

Venison is slightly gamey; ground beef or pork make good substitutes, if preferred. You can omit the dried kidney beans and stir in 1 drained 398 ml can about 20 minutes before finishing cooking.

Prep time: 20 minutes
Ready in: 2 horus
Serves:  6 to 8

 

INGREDIENTS

1 tbsp olive oil

2 pounds (1 kg) ground venison

2 cups chopped onions

1 cup diced carrots

4 stalks celery, diced

1 tbsp minced garlic

2 tbsp chili powder

2 tsp paprika

2 bay leaves

1 796 mL canned whole tomatoes, crushed

1 tbsp Worcestershire sauce

2 cups red kidney beans, soaked overnight

1 sprig fresh rosemary

Salt and freshly ground pepper

6 bannocks

 

METHOD

Heat oil in a large pot over medium heat. Add venison and cook until browned. Spoon into a bowl.

Add onions, carrots, celery and garlic and cook until vegetables are soft, about 4 min. Return venison to pot.

Stir in chilli powder, paprika and bay leaves and cook until fragrant. Add tomatoes, Worcestershire sauce, kidney beans and 1 ½ cups water.

Simmer for 15 minutes. Add rosemary. Cover and reduce heat to medium low.

Cook until beans are soft, about 1 1/2 hours, adding more water if needed. Season with salt and pepper.

Serve chili on bannocks with a spoonful of sour cream, grated old cheddar, and chopped chives.

 

WINE PAIRINGS

Venison chili works best with a fruity, opulent red to offset the gamey quality and tame the heat. Try shiraz or zinfandel. Or a citrusy, bitter West Coast pale ale. - Beppi Crosariol

04.10.2012
Published in Recipes

Barack Obama has said chili is his favourite meal to cook at home. Instead of using beef in this unusual version, we opted for venison (or veal if you cannot get venison) for a healthier, more interesting chili for Obama. You can use ground meat if preferred.

 

2 tablespoons vegetable oil

2 pounds venison stewing meat diced in small pieces

2 cups chopped onions

1 tablespoon chopped garlic

3 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

3 cups beef or chicken stock

1 cup puréed tomatoes

2 tablespoons grated orange rind

2 cups black beans, cooked or canned and drained

Salt and freshly ground pepper

Garnishes:

Sour cream, grated orange rind, chopped fresh coriander

 

Heat oil in a large pot over high heat. Add venison and brown on all sides. Remove from pan. Lower heat to medium-low, add onions and cook for 10 minutes or until softened. Add garlic and cook 2 minutes longer.

Return meat to pot and stir together with onions. Stir in chili, cumin, coriander, oregano and cayenne and cook over medium-low heat for 2 minutes or until you can smell the spices. Add beef stock, tomatoes and orange rind and bring to boil, stirring occasionally.

Cover and simmer for 1 hour. Add beans and simmer 20 minutes longer or until meat is tender. Season well with salt and pepper.

Serve each portion garnished with sour cream, a sprinkle of orange rind and coriander. Serves 6 to 8.

05.11.2008
Published in Recipes