Venison?

[MrDigitaL]

Any body looking to donate some venison?

My chili is missing it..;-)

[Guest Bronker]

Check back in about a month...

Until then, better hope for this:

Edited August 29, 2011 by Bronker

[Caster]

Hey Bronker, did you run over that or just growl at it and it fell over dead from fear?

[ShaunM]

All Bronker has to do is look at it.

[memphismason]

I am missing it too. Looks like I want get to do a lot of hunting this year, my second little girl is due Nov. 24th.

[DaveS]

Wait until deer season starts. You may have a better chance of getting some. I'm sure someone on here wouldn't mind helping you out.

[MrDigitaL]

Thanks guys it's almost football time and i need some chili.

[DaveS]

I'm with ya on that brother! Mind sharing chili recipes?

[MrDigitaL]

I don't have any killer recipes just yet. Venison, pork and some great peppers always makes a good pot.

We might be putting on a chili cook off in a couple of months and you are more than welcome to join in.

[10-Ring]

No complaints on my chilli but I don't have an exact recipie, but I'll give you the best I can.

About 2 pounds ground venison browned

1 Large onion

1 jar jalopenos

2 gloves of garlic

2 cans of beans

2 cans of stewed tomotoes

1 bell pepper

To taste:

Chilli powder

sage

nutmeg

ground red pepper

mace

Put in crock pot and cook for atleast 6 hours on low.

Sorry I never use exact measurements, I just kinda throw everything in until it tastes right.

[Guest adamoxtwo]

MR. Digital I have some roasts I could part with. I got them late in the season last year so they about 8-9 months old. I'm in Adams right off of Exit 11. If you still want some I could spare a couple pounds since the season it upon us here in 18 Days or so. And I have added what I promise you that this is one of (if not the best) Venison Chili recipe I have ever used.

• 4 strips bacon, diced
  
• 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
  
• 1 cup chopped onions
  
• 1 cup chopped green bell peppers
  
• 2 garlic cloves crushed
  
• 1 cup Cabernet Sauvignon or other dry red wine
  
• 1 tablespoon tomato paste
  
• 1 tablespoon chili powder
  
• 1 teaspoon ground cumin
  
• 1 teaspoon ground coriander
  
• 1 teaspoon dried oregano
  
• 1 teaspoon cayenne pepper
  
• 1 (16-ounce) can chopped tomatoes
  
• 1 cup beef stock
  
• Salt and pepper
  
• 1 cup grated Pepper Jack cheese
  
• 1 can Black Beans
  

In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes, black beans and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison and bacon to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.

P.S. I usually double it! I also recommend Jalapeno Corn Bread with this.

[DaveS]

Adam....I have a killer chili recipe already, but both of ya'll are posting some good stuff! Ya'll kill'n me.....now I got to try all these recipes....I love chili! I love cooking it over an open fire! I always cook mine in cast iron over a "campfire"......KILLER!

[Guest Bronker]

...I love cooking it over an open fire! I always cook mine in cast iron over a "campfire"......KILLER!

WD, my Outfitter Stew (chili-like) will make your head spin. It has been the 'demanded dish' when I go into the camp with my buddies or youth groups. Even when I cook it inside, I use my 12" deep dutch. It's the only way to go.

...I sense a campfire gathering brewing...

[DaveS]

I'm game! I cook with a dutch oven also. Cornbread, Biscuits and Cherry Cobbler! Is your "outfitters stew" anything like what we call "hunter's stew"? I would love the recipe. Every year when we have "deer camp".....I get the cooking duties! (only because everyone else would screw up a can sardines!) Let's get a thread going with all these recipes so we'uns can keep up with it!

[MacGyver]

I'm down with a campfire chili cookoff! Got my appetite whetted this past weekend down in the North Georgia mountains. I wouldn't compete with the chili's listed above, though I'd certainly partake! My dutch oven contributions are in the cobbler camp. Nothing better than a good dutch oven peach cobbler cooked over the campfire.

[DaveS]

I'm down with a campfire chili cookoff! Got my appetite whetted this past weekend down in the North Georgia mountains. I wouldn't compete with the chili's listed above, though I'd certainly partake! My dutch oven contributions are in the cobbler camp. Nothing better than a good dutch oven peach cobbler cooked over the campfire.

Buddy, it sounds like you "been there, done that".....I'm in!

[Guest adamoxtwo]

The only dutch oven I cook with gets my punched by mama and sent to the couch!

I am 100% in for a TGO Chili Cook Off!!! Have to be a little bit in to the season I suppose.....Christmas/New Years Breakish? Thoughts?

Perhaps.....we could consolidate these recipes into a TGO Cookbook? Just a thought

[DaveS]

A TGO cook book would be awesome! I love cooking and I have some great recipes to share! Most are deer camp/ campfire recipes. All good though!

[Guest Bronker]

A TGO cook book would be awesome! I love cooking and I have some great recipes to share! Most are deer camp/ campfire recipes. All good though!

WD, you and I have got to get together and compare notes. Over a campfire and steaming dutch ovens of course...

[DaveS]

I'm in!

[Guest FordMan]

Some of these recipes sounds awesome

[MrDigitaL]

I think i will take you up on that offer..

Thanks.

[MrDigitaL]

The only dutch oven I cook with gets my punched by mama and sent to the couch!

I am 100% in for a TGO Chili Cook Off!!! Have to be a little bit in to the season I suppose.....Christmas/New Years Breakish? Thoughts?

Perhaps.....we could consolidate these recipes into a TGO Cookbook? Just a thought

We might be putting one on next month at the Fontanel... I'll keep everyone posted.

[MrDigitaL]

MR. Digital I have some roasts I could part with. I got them late in the season last year so they about 8-9 months old. I'm in Adams right off of Exit 11. If you still want some I could spare a couple pounds since the season it upon us here in 18 Days or so. And I have added what I promise you that this is one of (if not the best) Venison Chili recipe I have ever used.

• 4 strips bacon, diced
  
• 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
  
• 1 cup chopped onions
  
• 1 cup chopped green bell peppers
  
• 2 garlic cloves crushed
  
• 1 cup Cabernet Sauvignon or other dry red wine
  
• 1 tablespoon tomato paste
  
• 1 tablespoon chili powder
  
• 1 teaspoon ground cumin
  
• 1 teaspoon ground coriander
  
• 1 teaspoon dried oregano
  
• 1 teaspoon cayenne pepper
  
• 1 (16-ounce) can chopped tomatoes
  
• 1 cup beef stock
  
• Salt and pepper
  
• 1 cup grated Pepper Jack cheese
  
• 1 can Black Beans
  

In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes, black beans and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison and bacon to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.

P.S. I usually double it! I also recommend Jalapeno Corn Bread with this.

I tried to email you but the inbox is full. I can swing by this weekend if you are available.

[Guest adamoxtwo]

Sorry Just cleaned it. I sent you a PM. If you want I'm here this weekend. And have some to spare. Just give a call and let me know. I'll PM you my Number