Main Menu
Newest Members
SDP64, Grandslam4, Kenny4g, Diamond E, Marmcf
63394 Registered Users
Top Posters
dogcatcher 85599
stxranchman 52272
bill oxner 44612
RWH24 44568
rifleman 44346
BOBO the Clown 43177
BMD 40765
Big Orn 37484
txshntr 35090
SnakeWrangler 33363
Forum Stats
63394 Members
45 Forums
448445 Topics
6180366 Posts

Max Online: 16728 @ 03/25/12 08:51 AM
Topic Options
#5501277 - 12/26/14 08:22 PM Venison Chili
n_rut Offline
Bird Dog

Registered: 10/13/05
Posts: 354
Loc: Rockwall,Tx.
Looking for recipe(s), I made a big batch last year from a recipe I found here and failed to write it down. It was awesome chili, I remember poblano peppers, garlic, and shiner bock beer. If you have some recipes to share, I would be greatful. Thank You

#5501280 - 12/26/14 08:24 PM Re: Venison Chili [Re: n_rut]
SapperTitan Offline
Taking Requests

Registered: 11/17/10
Posts: 24320
Loc: Killeen/Ft Hood, TX
ErathKid on here makes some good deer chili maybe send him a PM.
If you have IG or FB go give me a follow at TexasKillingFields

#5501370 - 12/26/14 09:19 PM Re: Venison Chili [Re: n_rut]
kmon1 Online   content

Registered: 09/27/06
Posts: 22620
Loc: Texas
Was this the one you are thinking of. Making a batch tomorrow
Guidelines / Rules of Conduct

RULES for using the TRADING POST

#5504565 - 12/28/14 03:09 PM Re: Venison Chili [Re: n_rut]
dlrz71 Online   content
THF Trophy Hunter

Registered: 10/16/07
Posts: 9636
Loc: Arlington, Tx/Coke Cnty
Haven't tried it but looks good

Homemade Cajun Venison Chili, Cast Iron

First the meat:
Ground deer meat is great to use, and adding small cubed chunks is even better. use 2 or 3 lbs, gauge by the size of your pot. Still hunt deer meat is better for the quick cook method than deer that was run by dogs. Olive oil is great for sauteing the meat until brown, using your favorite seasoning. Drain if needed, set aside in sealed container.

Saute the vegetables:
Add a bit more olive oil and add a couple of chopped Vidalia onions, you’ll like the mild sweet flavor. Add one or two (two) chopped bell peppers (or three if small). Use all three colors if you can: red, green and yellow for effect. I like to bring the heat back up slowly, stirring often and adding a splash or two of marinade, or even honey mustard sauce. Don’t overcook- remove and place in sealed container.

Load the pot again:
You’ll be using canned vegetables here, one or two of your choice: red beans, pinto beans or both (undrained). Black beans are Ok, even a can of mixed vegetables. Whatever you like, chunk it in there. Start bringing the temperature back up. Add a 6-ounce can of tomato paste and 1/8 to 1/4 cup Worcestershire sauce during stirring process (taste as you go). Add two cans of Rotel tomatoes with green chili peppers, a 15 oz can of crushed tomatoes, and about 2 tablespoons of chili powder.

Add back the deer meat, stirring to blend. If liquid is needed use chicken broth, for a thicker/creamier chili add Tony Chachere’s Creole White gravy Mix; it thickens faster than flour. Simmer for about an hour with the lid on, stirring from time to time. Remove from heat, add back and stir in the sautéed onions and bell peppers and sprinkle with grated cheddar cheese. Cover until melted and serve with corn bread if you have it.


© 2004-2016 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide