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    Chili con Venison

    Source of Recipe

    From "The Southerner's Cookbook" by the editors of Garden & Gun

    Recipe Introduction

    "We side with Texas when it comes to chili. No beans, thanks. Just meat, and lots of it. And if it's venison, even better. Also nice? Plenty of kick, which, here, comes from smoked chipotle chiles in adobo sauce, an ingredient you can find in most grocery stores. Be sure to thoroughly pat the meat dry before browning to ensure good caramelization, which sears the essence of its flavor into the entire pot. That's especially important here to help the flavor of the venison stand up against the spices."

    List of Ingredients

    ◦ 2 ½ pounds venison loin, silverskin removed, cut into cubes
    ◦ Kosher salt and freshly ground black pepper
    ◦ ¼ cup all-purpose flour
    ◦ 3 tablespoons canola oil
    ◦ 3 tablespoons unsalted butter
    ◦ 1 large red onion, diced
    ◦ 4 cloves garlic, minced
    ◦ 1 tablespoon chili powder
    ◦ 1 ½ teaspoons ground cumin
    ◦ 1 teaspoon ground allspice
    ◦ 1 cinnamon stick
    ◦ 12 ounces dark beer, such as Lazy Magnolia Southern Pecan Nut Brown Ale
    ◦ 2 (12-ounce) cans Ro-Tel diced tomatoes with green chiles, drained
    ◦ 2 cups beef stock
    ◦ 3 tablespoons dark brown sugar
    ◦ 1 canned chipotle chile in adobo sauce, minced
    ◦ 2 teaspoons dried oregano
    ◦ ⅓ cup chopped fresh cilantro

    Garnishes:
    ◦ Tortilla chips, sour cream, fresh cilantro leaves, grated sharp cheddar cheese, chopped scallions, jalapeños, lime wedges

    Recipe

    Toss the venison in a bowl with a generous sprinkling of salt and pepper. Put the flour in a wide shallow bowl and add half of the venison, tossing to coat. Place a Dutch oven over medium-high heat and add 1 tablespoon of the oil and 1 tablespoon of the butter. Put the floured venison in the pot and cook for 2 minutes per side to develop a rich brown crust. (Be careful not to overcrowd the pot or you will steam the meat; work in batches if necessary.) With a slotted spoon, remove the meat to a plate and set aside. Repeat with the remaining venison.

    Reduce the heat to medium and add the remaining 2 tablespoons oil and 2 tablespoons butter. Add the onion and sauté for 5 minutes, or until softened, stirring occasionally. Add the garlic, chili powder, cumin, allspice, and cinnamon stick. Sauté for 1 minute. Add the beer and deglaze the pot, scraping up any browned bits from the bottom. Return the venison to the pot and add the tomatoes, stock, brown sugar, chipotle, and oregano. Cover and simmer over low heat for 1 ½ hours. Remove. from the heat and stir in the cilantro.

    To serve, arrange garnishes on the table.
    Ladle chili into serving bowls and let each person top the chili to their liking.

    Serves 6 to 8

 

 

 


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