Tex-Mex-style Venison Chili Recipe courtesy Emeril Lagasse
Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Yield: 6 to 8 servings
1/4 cup vegetable oil
1 1/2 pounds boneless venison rump, cut into 1/2-inch cubes
1/2 pound ground venison, or ground pork
1 tablespoon Essence, recipe follows
2 cups chopped yellow onions
2 tablespoons minced garlic
2 to 3 large jalapenos, seeded and minced, to taste
3 tablespoons chili powder
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 (15 1/2-ounce) can crushed tomatoes and their juices
1 (12-ounce) bottle beer
1 1/2 cups beef stock
2 tablespoons masa harina
1/4 cup water
1/4 cup chopped fresh cilantro leaves
Grated cheddar cheese, garnish (Longhorn: recommended)
Minced yellow onions, garnish
Cornbread, corn muffins or garlic bread, optional accompaniment
In a large, heavy pot, heat the oil over medium-high heat. Add the meat and Essence, and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onions, garlic, jalapenos, chili powder, pepper flakes, paprika, cumin, oregano and salt, and cook, stirring, until the onions are soft, about 4 minutes. Add the tomatoes and their juices, beer, and stock. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the meat is tender and cooked through, about 1 hour, stirring occasionally.
In a small bowl, dissolve the masa in the water and stir to make a thick paste. Add to the chili and stir to incorporate. Cook, stirring occasionally, for 30 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste.
Ladle into chili bowls. Sprinkle with grated cheese and minced onions. Serve with hot cornbread, muffins or garlic bread, as desired.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
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Venison Black Bean Chili
2 pounds venison roast, cut up
1 packet chili seasonings
2 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 large onion, chopped
2 (15 oz) cans black beans, drained
2 (14 陆 oz) cans chili-style chopped tomatoes with juice
1 (6 oz) can tomato paste
1 (16 oz) refried beans with green chili
salt and pepper, to taste
sour cream
1 bunch green onions, sliced
1 cup shredded Colby jack cheese
Cut the venison into 1-inch cubes. Turn the crock pot on low and place venison, chili seasoning, chili powder, garlic powder, and cumin. Add in chopped onion, beans, and 2 can of chopped tomatoes. Cover and cook for 8 to 10 hours.
Uncover and stir in tomato paste, refried beans and the salt and pepper. Serve at once, garnish with sour cream, green onions and cheese.Venison Recipes.?
Chili:
Brown 2# ground venison and 1# ground beef, season with salt, pepper and 1 large chopped onion.
Combine with 2 cans mexican stlye chili beans, 1/4 c taco seasoning, 1 or 2 T chili powder, 2 cans diced tomatoes and 1 can of tomato soup. Simmer on low. Can be made ahead on time and cooked on low in crock pot.
GOOD VENISON STEW
Serves 4-6 people
2 lbs cubed (1';) venison
4 large potatoes peeled and cubed
4 - 5 large carrots, cut into 1'; pieces
2 large onions cut into med size pieces
2 Tablespoons salt
1/2 Tablespoon pepper
3 whole bay leaves
3 beef bouillon cubes
pinch of sage
pinch of garlic
Place all veggies in large stock pot add 1 Tablespoon salt, 1/2 Tablespoon pepper, pinch of sage and garlic cover with water. Bring to a boil then reduce heat to simmer.
Now in another large sauce pan or stock pot cover venison with water and add 1 Tablespoon salt.
Bring up to a boil, then reduce heat.
Turn down to simmer for another 10 min.
Drain venison and rinse briefly then combine it with the veggies. Add 3 beef bouillon cubes, and 3 bay leaves.
Bring to a simmer, adding a little water as needed.
This stew is best cooked for several hours or even all day so start it early in the day.
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