Venison is the name given to deer meat, and it is the most popular wild game meat consumed around the world. If you enjoy wild game meat, venison is available as steaks, roasts and jerky. A. D. Livingston notes in his book "Complete Fish and Game Cookbook" that venison is one of the best meats to add to a pot of chili because it tenderizes as it cooks and holds up well to extended cooking times. Adding venison to your favorite chili recipe will result in a hearty and rich meal that is nutritious and tasty.
Step 1
Cut the venison meat into bite-size chunks using a sharp knife.
Step 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Step 3
Add the chunks of venison meat to the hot pan all at one time.
Step 4
Use a wooden spoon to gently stir the venison meat as it begins to cook.
Step 5
Cook the venison meat, stirring occasionally, until browned on all sides.
Step 6
Add the onions, garlic and jalapeno. Cook for 5 minutes, or until the vegetables are soft.
Step 7
Add the remaining ingredients and stir well to combine.
Step 8
Lower the heat to a simmer and cover the pot with a tight-fitting lid.
Step 9
Simmer the venison chili for 3 to 4 hours, or until the venison is tender.
Step 10
Ladle the chili into bowls. Serve with assorted toppings like diced onion and shredded cheddar cheese.
Tips and Warnings
- Use a variety of different spices to season your venison meat. According to Adrian Richardson, author of "Meat: Delicious Dinners for Every Night of the Week," the taste of venison is enhanced by common spices like allspice, bay leaves, paprika, pepper, mustard, rosemary and thyme, as well as more exotic spices like juniper berries. Add low-sodium canned beans to your chili to add flavor, as well as a healthy dose of fiber. Kidney, black, navy and pinto beans all complement the taste of venison and tomatoes.
- Venison meat can become dried out, tough and stringy, so be careful not to overcook it.
Things You'll Need
- 1 lb. venison meat
- Large sharp knife
- Cutting board
- Large pot or Dutch oven
- Olive oil
- Wooden spoon
- 1 yellow onion, chopped
- 4 cloves garlic, peeled and minced
- 2 jalapenos, seeded and minced
- 2 cans low-sodium tomatoes
- 2 cans low-sodium tomato sauce
- 2 tsp. chili powder
- 2 tsp. oregano
- 2 tsp. garlic powder
- Serving bowls
- Assorted toppings
References
- "Meat: Delicious Dinners for Every Night of the Week"; Adrian Richardson; 2009
- "Complete Fish and Game Cookbook"; A. D. Livingston; 1996
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