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Venison Chili Recipe
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<blockquote data-quote="Cowbaby" data-source="post: 3697731" data-attributes="member: 46875"><p>Gamey taste,pfffft. You city boys kill me with it. What the heck do you expect game to taste like, tuna fish?</p><p>That is just like everyone says they don't like fish because it has a fishy taste. HA</p><p>Do they say ewww I dont like those pork chops, that tastes porky? LOL</p><p>Believe it or not, I actually prefer a little game taste. If I wanted a washed out domesticated flavor I know where the meat counter is.</p><p></p><p>Anyway when you grow up and become big boys you learn that that giant buck you killed in the middle of the rut with a neck 15" through might probably have a little rutty taste to it. Other ages and sexes of deer are going to taste better as well as those bagged before or after peak rut.</p><p>The rest is proper care. get it gutted in the field. Get hide off and hanging as soon as possible and cooling down. Oh an by the way those giant brown spots on the inside of a deer's back legs at the mid joint? Yea those things flare open and a buck urinates across them and it drips down into a scrape. They are going to smell like a bottle of Tinks number 9 deer pee on steroids if you touch them with a knife so don't. I saw the back legs off right above those as there is nothing to eat below that anyway.</p><p>If the weather cooperates you can hang the deer a couple of days and it will remove some of the gamey flavor and the longer it hang it helps tenderize it. Makes makes the meat have a dry crackly coating on it for easier handling and butchering. Don't go past a couple of weeks though unless you are into a heavy aged beef type flavor.</p><p>If he is so rank with rut hormones you are still worried, you can debone and stick his butt in canning jars and that will remove all of it after that nukeing but it is extra work of canning. It will come out similar to the canned beef the Indian commodities gives to their people and can be ued the same as it is fully cooked already.</p><p>Or ......for dishes such as Chili. Who doesn't like Venison Chili in January? I don't really measure crap and just go by taste when adding ingredients until it tastes how I want it. Which is nothing short of delicious to me. You don't like Venison Chili? Why, that is un-American Mr. so here is mine.....</p><p></p><p>1or 2lb of pinto beans boiled until tender with a broth in a pot.</p><p> 3-4lbs give or take of deer, Neck is nice for this, ribs ok the shoulders whatever you have as this is being boiled a while until it comes off the bones and then cubed fairly small say less than 3/4". You can used ground deer if you like that style, I prefer it chunky style is all.</p><p>2oz package of ground New Mexico chilles found in the ethnic food section.</p><p>You can add some sliced hot peppers or cubed tomatoes or diced onion if you have them but they are not imperative, just extra.</p><p>Ground Cumin</p><p>Cayenne pepper, black pepper and salt to taste.</p><p>After you meat has boiled until tender,pones remove and cubed up in a large stock pot add the beans with the juice to your meat. A few fresh sliced pepper,an onion or tomatoes if you want. I sometime don't</p><p>Now dump about a teaspoon or so of cumin, a big dollop of the New Mexico Chilli powder(Don't be shy here, Yur makin chili dangit and I use at least half the package and sometime all of it no matter).</p><p>Now add some cayenne red pepper, black pepper and salt to taste. let simmer on the stove on low heat to let the flavors start to combine and for cripes sakes quit lickin the spoon. Final adjust the seasonings to your taste and all that is left to do is the thickening.</p><p>To thicken I use masa flour but you can use regular flour is you have to. Mix about a qtr cup with some warm water in a bowl or measuring cup and stir to saucey consistency so as not to make lump when you add it to the chili. Now with the chili on low heat start pouring your thickening mixture in as you are stirring the chilli. You can add more flour/water as needed until you reach the desired consistency you like. Lower the heat and your basically done.</p><p>Now all that is left is the fun part the eatin. This makes a bunch but I don't like to cook every day and you can freeze some if your a slow eater. I never have this problem at my house after I make this stuff I usually have plenty of volunteers standin in line with there poridge bowl out smilin like a possum.</p><p>Eat Drink and Be Merry</p><p>For it is all we have.</p></blockquote><p></p>
[QUOTE="Cowbaby, post: 3697731, member: 46875"] Gamey taste,pfffft. You city boys kill me with it. What the heck do you expect game to taste like, tuna fish? That is just like everyone says they don't like fish because it has a fishy taste. HA Do they say ewww I dont like those pork chops, that tastes porky? LOL Believe it or not, I actually prefer a little game taste. If I wanted a washed out domesticated flavor I know where the meat counter is. Anyway when you grow up and become big boys you learn that that giant buck you killed in the middle of the rut with a neck 15" through might probably have a little rutty taste to it. Other ages and sexes of deer are going to taste better as well as those bagged before or after peak rut. The rest is proper care. get it gutted in the field. Get hide off and hanging as soon as possible and cooling down. Oh an by the way those giant brown spots on the inside of a deer's back legs at the mid joint? Yea those things flare open and a buck urinates across them and it drips down into a scrape. They are going to smell like a bottle of Tinks number 9 deer pee on steroids if you touch them with a knife so don't. I saw the back legs off right above those as there is nothing to eat below that anyway. If the weather cooperates you can hang the deer a couple of days and it will remove some of the gamey flavor and the longer it hang it helps tenderize it. Makes makes the meat have a dry crackly coating on it for easier handling and butchering. Don't go past a couple of weeks though unless you are into a heavy aged beef type flavor. If he is so rank with rut hormones you are still worried, you can debone and stick his butt in canning jars and that will remove all of it after that nukeing but it is extra work of canning. It will come out similar to the canned beef the Indian commodities gives to their people and can be ued the same as it is fully cooked already. Or ......for dishes such as Chili. Who doesn't like Venison Chili in January? I don't really measure crap and just go by taste when adding ingredients until it tastes how I want it. Which is nothing short of delicious to me. You don't like Venison Chili? Why, that is un-American Mr. so here is mine..... 1or 2lb of pinto beans boiled until tender with a broth in a pot. 3-4lbs give or take of deer, Neck is nice for this, ribs ok the shoulders whatever you have as this is being boiled a while until it comes off the bones and then cubed fairly small say less than 3/4". You can used ground deer if you like that style, I prefer it chunky style is all. 2oz package of ground New Mexico chilles found in the ethnic food section. You can add some sliced hot peppers or cubed tomatoes or diced onion if you have them but they are not imperative, just extra. Ground Cumin Cayenne pepper, black pepper and salt to taste. After you meat has boiled until tender,pones remove and cubed up in a large stock pot add the beans with the juice to your meat. A few fresh sliced pepper,an onion or tomatoes if you want. I sometime don't Now dump about a teaspoon or so of cumin, a big dollop of the New Mexico Chilli powder(Don't be shy here, Yur makin chili dangit and I use at least half the package and sometime all of it no matter). Now add some cayenne red pepper, black pepper and salt to taste. let simmer on the stove on low heat to let the flavors start to combine and for cripes sakes quit lickin the spoon. Final adjust the seasonings to your taste and all that is left to do is the thickening. To thicken I use masa flour but you can use regular flour is you have to. Mix about a qtr cup with some warm water in a bowl or measuring cup and stir to saucey consistency so as not to make lump when you add it to the chili. Now with the chili on low heat start pouring your thickening mixture in as you are stirring the chilli. You can add more flour/water as needed until you reach the desired consistency you like. Lower the heat and your basically done. Now all that is left is the fun part the eatin. This makes a bunch but I don't like to cook every day and you can freeze some if your a slow eater. I never have this problem at my house after I make this stuff I usually have plenty of volunteers standin in line with there poridge bowl out smilin like a possum. Eat Drink and Be Merry For it is all we have. [/QUOTE]
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