VENISON PEACH CHILI
step one
soak beans overnight and discard water
marinate haunch of venison (cubed) in raspberry vinaigrette
add available bacon grease from breakfast frying pan to simmering beans
slow roast venison til it pulls apart in vinaigrette
add a can of chicken broth as needed for moisture
bulk Michigan kidney beans from the organic food co-op
when beans are cooked add three cans of Italian seasoned tomatoes and a couple of chopped onions
keep venison separate yet while simmering chili (add powder to taste)
too dry add tomato juice
pull the cubed venison apart and add to the chili until flavors equalize at low heat
add jar of peach preserves, simmer, serve
Thanks Phil ♥
8 comments:
Thanks for front paging this recipe puddle - it sounds Deanlicious! Can't wait to get my hands on some venison to try it out.
Thanks for sharing Phil :-)
Wow - just browsing thru the Chicago House (see big blog Thankful2Thankful4Dean wrote on November 12, 2005 07:53 PM) cookbook and found this - sheesh, why didn't I look here earlier?!
Key Lime Pie
for the shell:
1 1/4 C crushed graham crackers
1/4 C ground almonds
1/4 C sugar
5 T melted butter
In a large bowl, combine all ingredients. Mix well. Pat the mixture into a 9" pie plate. Bake 8-10 mins. Set aside to cool.
for the filling:
2 key limes or 4 regular limes
6 eggs, beaten
3/4 C sugar
8 T (1 stick) butter, cut into tablespoon pieces
Grate the zest from the limes. Then juice the limes. Mix eggs with sugar, lime zest, and lime juice in a stainless steel bowl. Place bowl over simmering water in double boiler, whisking constantly. Cook until mixture thickens, about 5-10 mins. Watch carefully and do not overcook or eggs will curdle.
Reduce heat and add 8 T of butter one piece at a time. Whisk til butter is melted and blended. Remove mixture from heat and pour immediatley into cooled pie shell. Let pie come to room temperature. Refrigerate for 6 hrs. or til firm to the touch.
yum
from Shaw's Crab House
21 E Hubbard Street
Chicago IL
It sounds so good!
the next day I added the green peppers which I had forgot and so aren't included yet
two per onion
the deer meat(yes we call it that too normally) is frozen boneless off my butchering table and my recipe that calls for a jar of peach preserves would have maybe3-4 pounds of meat and is what 6-8 oz of preserves (little jar of Smuckers)
it's cooked in a four gallon kettle and serves fifteen hungry hunters
it would also have salt and pepper to taste and garlic in the brand of canned tomatoes I use and the Kraft lie rasberry vinegrette for marinate
sorry for no measurements because when I cook everydish is a little different
I stew (or chili) most of my deer except the loin since they are old bucks
Phil
Oh my god--I wasn't paying attention before, so I am just now getting this. Venison=Bambi! Day-um, you're good!
Thanks, guys!
;)
I sent the chili recipe on to my parents.
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