Some good eats for us "hillbilly folk".
 

Had some of the first recipe today. DAMN IS IT GOOD.

Anyways, here are 3 good deer (venison) chili recipe's for you good folks.


HOT VENISON CHILI

2 lbs ground venison
1-2 lbs venison steak, cubed
1 large green bell pepper, chopped
2 onions, chopped
2 cloves garlic, minced
1 tsp. salt
1 tsp. garlic salt
1 large can tomatoes
1 large can tomato sauce
1 jar salsa
1 cup deer broth or a beef bouillon cube
4 T. chili powder
1/2 tsp. hot pepper flakes
2 cans chili beans


Combine ground venison, steak, green pepper, onions and garlic in large skillet. Cook until the meat is done, using a fork to crumble the ground venison while it is cooking. Meanwhile, add salt and some garlic salt; when meat is done, drain grease from pan.

Add remaining ingredients except beans and cook on low for at least 1 hour. Ad chili beans and cook for another half hour. Taste and add whatever you think it needs. You can always add more chili powder or hot pepper flakes or salt until you get the taste you like. Be careful with the hot pepper flakes because the longer it cooks the hotter it will get.



MAINE CHILI

2 lbs. ground venison
1 tsp. olive oil
2 medium onions, chopped
1 16-oz. can light red kidney beans
1 16-oz. can dark red kidney beans
2 28-oz cans whole tomatoes
1 6-oz can tomato paste
1/4 tsp. cayenne pepper
salt to taste

Brown venison in olive oil. Add onions and pepper; sauté until tender. Mix remaining ingredients with venison, onion and pepper in large pot and simmer 1-2 hour, stirring occasionally



HAL'S CHILI

3 1/2 lb venison or elk roast, cubed
3 T. oil
2 cups chopped onion
4 cloves garlic, minced
1/4 cup chili powder
1 1/2 tsp. diced oregano
1 1/2 tsp. ground cumin
1 tsp. crushed red pepper
2 cups beef broth
1 large can whole tomatoes
1 can tomato paste
1 T. salt
1 tsp. sugar
1-2 T. cornmeal, to thicken

Heat 3 tablespoon of oil in large heavy pot. Add meat; sear, turning constantly, for 3-4 minutes until meat is browned, Add onion and garlic; sauté until onion is wilted but not browned.

Stir in chili powder, oregano, cumin and crushed red pepper; mix well until union is coated. Add beef broth, tomatoes, tomato paste, salt and sugar. Mix well, braking up tomatoes. Cover and simmer for 1 hour. Uncover and simmer for an additional 1 hour. If chili is too thin, add cornmeal and stir.

sounds yummy

Hick

/smacks Germ upside the head :p

The first recipe is also known as the Redneck Chilli :D:up:

Wiser words could not have been spoken.

germ's just pissed you stole his family recipes

:D

Nice one Craig. Can always rely on you :)

deer is the best meat.

s0be

mmm.....venison...goat...pie.

http://www.blm.gov/aml/bambi.jpg
Yours in Struggle,
Widdykats :up:

I constantly in wonder how inbreeding can produce a specimen with jugs like that. :eek:

Eddie Izzard explained how inbreeding works the best. I suggest you go watch Dress to Kill.

Deer is second best.

Human is the best.

http://ee.1asphost.com/ScorLibran/smilies/hannibal.gif

Just watch the movie Fried Green Tomatoes for a "special barbeque recipe". It was actually filmed 5 minutes from where I used to live in GA.

We know good eatin' down here!

He does me...:D

dress to kill is brilliant. i got "sexie" recently - it's good too, but not as good, i reckon.

as for good eatin'...

Ingredients
1 Sheep's paunch (stomach)
2 lb. dry oatmeal
1 lb. suet, shredded
1 lb. lamb's liver
1 large onion
1/2 t cayenne pepper
1/2 t black pepper
1 t nutmeg
1 t mace
1/2 t salt

Procedure Pull the sheep's paunch inside out and scrape it clean. Pull
it back right-side out. Boil the liver and parboil the onion. Save 2
1/2 C of the stock. Mince the liver and onion together. Lightly brown
the oatmeal. Mix all the ingredients together, along with the reserved
stock. Fill the paunch with the mixture, pressing it down to remove
the air and sew it up securely.
Prick the Haggis so it won't burst during cooking. Place the haggis in
boiling water and boil slowly for 4-5 hours. Serves approximately 12,
or provides a taste of Haggis for a larger group.