Venison Chili

by Stephen Howard
(Deer lodge Mt 59722)






Venison Chili

1/4 cup vegetable oil
4 pounds venison, cubed
2 pounds pork strips, diced
12 garlic cloves, crushed
2 cups diced onion
3/4 cup diced green chili pepper (or taste)
8 tomatoes, chopped
1 teaspoon ground cumin
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 teaspoon paprika
2 tablespoons cayenne pepper (or to taste)
1/2 teaspoon pepper (or to taste)
2 teaspoons salt
2 tablespoons chili powder
1 cup instant masa harina
8 cups beef broth
3 cups cooked pinto beans
2 tablespoons chopped fresh cilantro leaves
Heat oil in a heavy kettle over medium heat. Add cubed venison, diced pork strips, crushed garlic cloves, and diced onion. Cook for 15 minutes.
Meanwhile, puree green chili peppers. Add to the kettle with chopped tomatoes, cumin, diced red bell pepper, diced green bell pepper, paprika, cayenne pepper, pepper, salt, and chili powder; cook for 5 minutes more.
Add instant masa harina and beef broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes.
Add pinto beans and chopped cilantro; simmer for 5 minutes.
Makes 16 servings.


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Licking River Venison Chili

by Robert Smith
(Licking River, Butler, KY)

4 pounds finely ground venison (chili-grind)
1 large chopped onion fine
2 cloves garlic, minced
1&1/4 teaspoon dried oregano
1&1/4 teaspoon ground cumin
7 teaspoons chili powder 8 or 9 if you like it hot
2 (16-ounce) cans tomatoes
Salt to taste
2&1/4 cups hot water
1 whole Hershey bar for color and Dixie Chili style taste

In a large frying pan, brown meat slowly with onion and garlic until meat is light to dark brown; transfer ingredients to a large kettle cast-iron Dutch oven. (this is very important)
Add oregano, cumin, chili powder, tomatoes, salt, and hot water. Bring just to a boil; lower heat and simmer, covered, stirring occasionally for approximately 1 to 2 hour. Remove from heat. Skim off any grease and serve.

Serves 9 or more depending on portion size.

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Chili

by Wendie Fredrickson
(Helena MT USA)

2 lbs Cooked game meat (Elk, Deer, etc)
3 cans Chili Beans and sauce
2 cans diced tomatoes
3 to 4 medium onions chopped
1 teaspoon garlic powder
1 teaspoon chili powder
sprinkle cayenne pepper to taste; approx 1/4 teaspoon
1 Tablespoon brown sugar

Combine all ingredients in crockpot. Cook on high for 3 to 4 hours.

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Buffalo Chili

by john beyrau
(Helena MT USA)

1 lb Ground low fat meat(Any Game meat, I often use Buffalo)
1 large Yellow Onion (diced) (Walla Walla sweets when available)
2 to 3 cloves Garlic (chopped)

Brown the above in Olive Oil ~2 tbsp

1 small to medium Jalapeno chili pepper- cleaned and diced
2 cans Stewed Tomatoes--do not drain
1 can of Black Beans- do not drain
1 can Garbanzo Beans- drained
1 to 2 tbsp Chili Powder
1 tsp Ground Cumin
1 cup or more of cut up Carrots (diced or otherwise)
1 tsp of Walkerswood Jamaican Jerk Seasoning ( more if you like it spicey)

optional
1/4 cup dried Parsley
1 can Mushroom Pieces
1 can Sweet corn niblets or whatever else you find!

Cook onions and Garlic in oil,
add meat to O&G and brown.
Mix all the ingredients in a crockpot or metal pot and cook for at least 15 minutes. A long slow cook will make it tastier.



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MY OWN ELK STEW

by MarDee McDougal
(McMinnville, Oregon)

2 lbs. Elk stew meat (got a feeling you could use Venison or any other wild meat)
2 beef Bullion cubes OR equivalent of bullion granules
1 can Mushroom Soup
1 can Diced Tomatoes
1 soup can of water
1 T. Dried diced Garlic
½ T. Dried Chopped Onion
2 c. Ore-Ida Hash brown Potatoes (they’re the ones that are little square cubes)
Salt & Pepper to taste

Put potatoes in the bottom of Crock Pot.
Add remaining ingredients. Mix well.
Cook on High for at least 4 hours. Then turn down for an additional 2 hours, or so, onto low. The longer this cooks, the better it gets.
I found it best to adjust seasonings (salt & Pepper) after it’s cooked for a while. And…if you do like I did the first time around, & get it too salty… just add about half tablespoon of white granulated sugar. That gets rid of the extra salt flavor.

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Jerky

by cindy newman
(ballantine, mt 59006)

1 1/2 lbs of meat (partly frozen is easy to cut) in 1/8 _ 1/4 inch slices
marinate over night in frig in the following:
1 teaspoon (t) season salt
1/2 t garlic salt or powder
1/3 t black pepper
1 t msg or accent seasoning
1 t onion powder
1 t liquid smoke
1/2 c water
1/3 c soy sauce
1/4 c worcheshire sauce
cook on alum foil in oven @ 125 degrees for 8 - 14 hours
check @ 8 hrs
should be black on outside and brown inside store in a air-tight container

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ELK LOAF SUPREME

by Greta
(Lake Montezuma, Az)

1 LB. GROUND ELK
2 EGGS
1 CAN DICED GREEN CHILIS
2 PIECES CELERY DICED
1 SMALL ONION DICED
1/2 CUP SALSA
ITALIAN BREAD CRUMBS

PREHEAT OVEN AT 350

COMBINE ALL INGREDIENTS
LINE BAKING PAN WITH ALUMINUM FOIL

FORM INGREDIENTS INTO A LOAF
BAKE FOR 45 MINUTES

SERVE WITH WARMED TORTILLAS
OR FRESH BREAD

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Bacon-wrapped Elk Loin

by Mary Hendrickson
(Townsend, Montana)

Elk loin piece 8-10 inches long
1 pound good quality bacon
(hardwood smoked or maple bacon)
Extra-virgin olive oil (EVOO)
Garlic Powder
Lawry's Seasoned Salt
Butchers twine


On clean cutting board, lay bacon strips out lengthwise so that their sides touch - the width should equal the length of the piece of elk loin. Brush the elk loin with the EVOO and season with garlic powder and seasoned salt. Place the strip of loin lengthwise across the width of the bacon. Wrap the bacon around the loin and then tie on with butchers twine. At this point, you can either grill or fry the loin.

Cooking options:
If you grill it, place it on a sheet of heavy duty foil and grill over medium heat. The foil helps to prevent flare-ups on the grill. You will need to rotate this frequently to cook the bacon on all sides. It takes from 20-30 minutes to achieve medium-rare on the loin.

You can also fry this over medium-high heat on the stove in a cast-iron frying pan. Add about 3 tablespoons of EVOO and fry the loin, turning frequently, for about 20-25 minutes.

Let the meat rest for about 5 minutes before cutting into it. Overcooking will result in a still tasty, but likely dry, entree.

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Mama's Venison and Sweet Onions

by Liz Hull
(Binghamton, NY)

A friend blessed us with some venison and I threw this together. Nothing too exciting but it was delicious. Just don't overcook it or it will get tough.

1 lb venison steaks
1 large sweet onion, cut in half and sliced
salt and pepper to taste (I use Redmond Real Salt)
dry sherry
butter or bacon grease

1. In a cast iron skillet, melt butter or heat bacon grease (about 2 tbsp)
2. Cook onions until soft and golden (you can add a dash of dry sherry to the cooking onions. It adds a nice flavor)
3. Push onions to side and melt another 1-2 tbsp fat
4. Season steaks with salt and pepper, add to hot pan and fry for 30 sec each side.
5. Add a dash of dry sherry to slightly braise meat
6. Continue flipping steaks until desired doneness.
Serve smothered in onions with garlic smashed potatoes and spinach.
7. Thank God for yummy forest creatures and enjoy!

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Wild Game Finger Steaks

by Julie M.
(Helena,MT)

1-2 packages minimum your favorite steak cut.
6-12 eggs
1/2c. to 1c. milk
12oz minimum Italian bread crumbs
vegetable oil or any other type oil


Depending on how many people you gotta feed figure one steak worth to each person. My packages are packed with 3 steaks each but we always cook 2-3 packages. Makes yummy left overs too..

Cut your steaks into strips. Approximately 1 inch thick. Beat your eggs with milk in a large bowl. The larger the bowl the better. Put you cut meat into the egg bowl and let soak minimum 5 minutes.

Take a frydaddy (which can get really messy from the bread crumbs) or you can take a pasta pan and put 1/4 to 1/2 inch of your favorite cooking oil. Let it heat up.

Now it's time to get messy... Shake and back your egg soaked meat into a bag of Italian bread crumbs. Place into the oil to cook. 3-5 minutes flip the meat and cook another 3-5 minutes.. Take out, let cool and enjoy with your favorite side dishes & steak dip (bbq,ranch,steak sauce)...

A child finger food favorite.. And adults too.

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Burger Delight

by Marty Beatty
(Helena, MT)

1-pound deer, elk or antelope burger
3/4 cup chopped onions
Brown the burger and the onions.
Season with Alpine Touch or salt and pepper
When the burger is browned, add 1 -2 cans of cream style corn. Add one large can of tomato juice to the burger, onions and corn.

Cook a medium package of egg noodles. When done, mix the burger, corn, onions and tomato to the drained noodles.

Bake at 350 degrees for 45 minutes or until piping hot.

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Red Meat Roast Spice Rub

by Dave, ElkHuntingTips.Net
(Montana)

(This is for the Spice-Crusted Grilled Venison Roast Recipe.)

Ingredients:

  • 2 teaspoons dried rosemary

  • 2 teaspoons dried thyme (or oregano)

  • 2 tablespoons ground black pepper

  • 2 teaspoons table salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • 1/2 teaspoon cayenne or chipotle powder

  • 5 tablespoons olive oil


  • (Leave out the cayenne or chipotle powder if you don’t want the spicy heat.)

    Mix the dry spices (no oil yet) in a little bowl. (Store the dry mix in a jar if you’re not ready to use it, or if you have some left over.)

    Mix 1 part of the dry rub with 1 part oil. Oil amounts are not critical, but it should look like an oily paste.

    This recipe makes about 5 tablespoons of dry rub. Once you mix it with oil, it will thoroughly cover the outside of a 10 pound roast. For smaller roasts it takes about 1 tablespoon of dry rub (plus equal amounts of oil) for every two pounds of roast.

    If you like horse radish, about two tablespoons of the prepared sinus-draino stuff could be added to the spice paste.

    Let the thawed, rubbed roast stand in the refrigerator a day, or two.

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    Loin of Chevrieul

    by David Watt
    (Nduna Hunting Safaris, Doncaster, United Kingdom)

    I’d like to share with you my very favourite recipe for cooking Roe venison. I call this Loin of Chevrieul (that’s Roe in French), Chassuignone. This unusual and probably unheard of term in, “La Langue Cuisine”, was first coined during a moment of uncertainty, whilst trying to decide whether to feed guests Venison Chasseur or Venison a la Bourguignone. Being unable to decide whether or not I preferred the shallots and smoked bacon of the Bourguignone dish or the tomatoes, mushrooms and celery of the Chasseur dish, with great culinary skill, I bunged the lot together and up came Chassuignone. The manner of cooking is thus:-

    Having secured your loin of Roe, amass the following items:


    6 Shallots or small onions

    4oz Slice smoked bacon

    l2oz Tin tomatoes (fresh tomatoes can be used)

    ¾1b Button mushrooms

    1 Clove Garlic

    2 Sticks Celery

    1 Bottle Red Wine (to cook and for cook)

    ½ tsp Mixed Herbs

    Pinch of allspice or mixed spice

    Tomato purée if wished


    Wash the loin of Roe and pull off any traces of sinew if wished, although this will cook to nothing if left on. Slice the loin into half inch thick slices and place in a dish. Sprinkle with a pinch of mixed herbs and cover with Red Wine. Leave overnight in the fridge and in the morning, the wine and the Venison will look dark purple.
    Select a suitably large casserole dish and proceed as follows:

    Consume one standard lOoz wine glass of Cabernet Sauvignon or other suitable beverage. (Repeat this process as necessary throughout cooking period)

    Melt ¼1b of butter in a fairly large frying pan. Do NOT let the butter brown.

    Add about two tablespoons of OLIVE OIL (sunflower oil or corn oil will not do).

    Seal the slices of Roe loin on each side and transfer to casserole dish.

    Dice the bacon and treat it likewise.

    Saute the celery sticks, which you will have sliced thinly, the clove of garlic chopped finely, the shallots which are left whole and the button mushrooms (not too long for the mushrooms). Transfer to the casserole dish.
    If at any tine during this stage you seem to get low on butter/oil mix, you can add more.

    To the butter/oil mix remaining, add one dessert spoonful of plain flour and cook gently for one minute. Do not allow to brown. Add half a teaspoon of dried mustard if wished, the allspice and the half teaspoon of mixed herbs. Add the tomatoes to this roux, to make a sauce, then add the wine in which the Roe loin was marinated. Cook until the resulting sauce is like thin gravy. Add to the casserole. Cook in the oven for two and a half hours at 175°C. Black pepper and a little salt should be added prior to baking.

    Serve with carrots and swede puréed together with butter and black pepper, a green vegetable and new potatoes. A little tomato purée at the sauce stage won’t go amiss.
    I have never tried this recipe with fillet of beef, but I’d bet a glass of Cabernet Sauvignon that it would be equally acceptable.

    Bon Appetit!

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    Elk Liver and Onions

    by James Milligan
    (Butte, Montana 59701)

    1 lb elk liver.
    1 lb bacon.
    1 med onion.
    1 cup flour.
    1 tsp pepper.
    1 tsp salt.
    1 tsp onion salt.
    1 tsp season salt.


    Cut liver in serving size portions.
    Place flour and seasons in shaker bag.
    Slice onion.

    In large skillet fry bacon to half way done.
    Remove bacon.
    Place onion in bacon grease and saute.
    When onion bends place bacon back in skillet.

    Place liver in shaker bag. Shake to coat.

    Place liver in skillet on top of bacon and onions.
    Fry on medium heat until done.

    Cooking it this way is kinda of unhealthy.

    For a healthy but less tasteful version cook bacon in microwave. Saute onions in olive oil. Do not use flour.

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