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Deer Recipes

Venison Chili

  • 3 tablespoons unsalted butter
  • 1 small red onion, chopped
  • 4 cloves garlic, minced
  • ¼ cup dark brown sugar
  • 3 cups red wine (Port works well)
  • ¼ cup red wine vinegar
  • ¼ cup tomato paste
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon chili powder
  • 2 tablespoons chopped fresh cilantro
  • salt to taste
  • 9 slices bacon, diced
  • 2 pounds venison, diced
  • 2 cups black beans, cooked and drained

Melt butter in large pot over medium heat.  Stir in the onion and garlic and sauté for 3 to 4 minutes.  Stir in brown sugar and cook 2 to 3 minutes.  Add wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt.  Simmer 30-35 minutes or until reduced by about half.

Meanwhile, cook bacon in a large skillet over medium-high heat until browned.  Move bacon to one side of the pan and add venison to the other.  Season with salt to taste.  Sauté  15 minutes or until browned.  Stir in beans and toss all together.   Transfer to simmering pot.

Mix and let simmer for about an hour.