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 ♥
5 comments:
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
Thanks, guys!
;)
I sent the chili recipe on to my parents.
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