Deer Me

‘Tis the time of year when our stomachs turn toward venison–at least that is the case in my immediate family. While I have several friends whose families do not enjoy venison, AKA speed beef, my family would rather eat that than just about anything else.

With this in mind, I bring you the following favorite recipe–which I’ll be putting together for several friends later this week or early next.

If you would like to, please include a venison recipe in the comments. Please only include recipes which you have personally tested/approved.

Five Pepper Venison Chili

  • 2 lb venison, diced
  • 16 oz can white hominy
  • 12 oz can black beans
  • 24 oz can tomatoes, diced
  • 48 oz jar tomato/vegetable juice, spicy
  • 1 large fresh bell pepper, diced
  • 1 large fresh jalapeno pepper, diced
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 1 tsp garlic powder
  • 1 T chili powder (up to 3 if you desire more chili flavor)
  • 2 T olive oil
  • 1/4 tsp cumin
  • 1/4 cup red wine vinegar
  • 1/4 cup all-purpose flour
  • 1/2 cup water
  • 3 T Worcestershire sauce
  • 1 6-quart saucepan
  • 1 medium iron skillet
  • Assorted cups and spoons for measuring

Skillet: Combine venison, olive oil and garlic powder in skillet. Brown at medium to high heat. Stir in chili powder, salt and black and white pepper. Cover and simmer for one hour.

Saucepan: Drain the hominy and add it to the saucepan with the black beans, tomatoes, tomato juice, and jalapeno and bell peppers. Stir in the cumin, vinegar and Worcestershire sauce. Bring to a low boil and then back off the heat and let it simmer for one hour.

Together: Stir contents of skillet into the saucepan. Mix flour into water to create a paste. Stir paste into saucepan to thicken. Simmer for an additional half-hour or so until the bell peppers are at the preferred softness.

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NOTE: Makes about a dozen bowls of chili, or enough for 4-6 hungry adults. I prefer using backstrap for the venison, but other, lesser cuts would probably work as well. While the name might suggest it, this is not a particularly hot chili. It would probably fall somewhere between the mild and medium on the scale–though I realize the scale is relative. You may, of course, kick it up a notch by using habanero chili powder instead of the regular or by including more jalapenos and doing away with the bell pepper, etc. Of course, if you do away with the bell pepper, then you would need to change the name to Four Pepper Venison Chili. Enjoy.

Another NOTE: Probably not the best to do this as you prepare your animal, if you live in the city, anyway.