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RECIPE OF THE MONTH
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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
The Best Venison Chili

Ingredients
● 1-pound venison ground meat
● 1 white Spanish onion (diced)
● 2 cloves garlic (diced)
● 1 tablespoon chili powder
● salt (to taste)
● 1/4 teaspoon black pepper
● 1 tablespoon butter
● 1 cup sweet chili sauce
● Worcestershire sauce
● 1 can (14 oz.) of kidney beans (rinsed)
● 2 cans (10 oz.) of tomato soup
● 1/8 teaspoon Tabasco sauce
● 5 pieces of hot pickled pepper rings (or jalapeno peppers)
● 1 tablespoon white vinegar

If you’re in the mood for some great chili, you won’t be disappointed with “The ‘BEST’ Venison Chili” recipe. This recipe is adapted from the 4-H Favorites 75th Anniversary Committee Recipe cookbook and was submitted by Darrel C. Neal, a Leader of the Central Lacombe 4-H Beef Club. 

Venison Chili
1. Melt the butter in a skillet and then brown the ground meat for about 15 to 20 minutes at a medium/low heat with the lid on the skillet.
2. Add the chili powder, salt and pepper (to taste) and let set up for a minute.
3. Add the diced onion and garlic and sauté for a few minutes until translucent.
4. Add the remaining ingredients once the onion and garlic have been sautéed.
5. You can either simmer the ground meat with the remaining ingredients for half an hour or cook them in an oven at 300 F for one hour.

Sprinkle some grated cheddar cheese on top of the chili just before serving it for an added touch. Like other chili recipes, this version will taste even better if you make it the day before it’s served­—­chili is almost always best when aged for a day or so before serving. 

Serve the chili with a garden salad or boiled Yukon Gold potatoes. Some dinner buns or a baguette go well with the chili and are handy for dunking up the chili sauce. Serve with a glass of cold India pale ale or your favourite beverage. This is a mild, sweet-tasting chili so you won’t need water to offset a tangy taste.

Although lore has it that chili originated in Texas and northern Mexico, it has roots in Spanish cuisine so you might want to enjoy it with a popular Latin American “Pisco Sour” cocktail as an after-dinner drink, using the following ingredients.

Pisco Sour Ingredients
● 3 ounces Pisco
● 1-ounce lemon juice
● 1-ounce syrup (sugar, simple)
● 1-ounce egg white
● Angostura bitters

1. Mix the Pisco, lemon juice and syrup in a cocktail shaker – shake vigorously.
2. Add a cup of shaved ice – shake again.
3. Pour ingredients into a cocktail glass. Top with egg white, blended or whisked.
4.
 Add a dash of Angostura on top of the egg white. ■



 
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