Oh, Deer! What's On the Menu?

It's Deer for Dinner Season in Navarro County, Texas. I've mentioned to you, in other posts, that I'm a Private Chef/Caterer by trade. So, I try to take my cues from what's current and in season, for our locals, for their dinner ideas. With the cold weather, everyone's wanting the warm spices, thick tomato sauces, stick to your ribs kind of food. Well, except for the ones who went on the Keto Diet for New Years...but that's another blog for another time!

I've got a few clients that are into wild game. Our local hunters bring home quail and pheasant, deer and an occasional boar. And I cook up feast for the Hunters' Party. Now, I, personally, do not hunt. It's not in my choice of things to be, a hunter. But, I will cook the game that you've killed, cleaned and readied for that cooking process!

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Today's Private Chef task was making extraordinary yummi-ness from ground venison. My first go-to in chilly weather is Chili, and Venison Chili is absolutely a winner every time. Spicy enough to warm you up, but not so spicy as to make you want to tear your own tongue out...ya know...keepin' it pleasant!

Super Simple, and quite delicious. You cannot detect the gaminess of the wild meat in this. The butcher did a medium coarse grind on this venison shoulder and it looked as though some fat was added...always a plus, as venison is so naturally lean. For this order, for two quarts of Venison Chili, I used a pound and a half of medium ground venison.

Like our Heartwarming Chili, the Venison Chili begins with a half cup of diced peppers, a cup of diced onions, a healthy teaspoon of minced garlic and salt and pepper...one teaspoon of salt to one pound of meat, half that of freshly ground black pepper. Use one or two minced jalapenos, depending on your heat tolerance. Or, add a nice pinch, to taste, of crushed red pepper flakes. Or not...this is so flexible. I browned it in two tablespoons of bacon fat. I wanted to get some hearty flavorful fat into the recipe. You can always depend on bacon!

This particular spice blend, for two pounds of meat is a quarter cup of chili powder...use your favorite! Then, two tablespoons of ground cumin and a teaspoon, each of coriander, oregano and thyme...yes, thyme is unusual...it works with the wild game. Trust me. A quarter teaspoon of cayenne...this is the must add. Chili isn't chili without a little bit of heat, at least! The heat level is mild, seriously!

The spices go in, and the tomato products...a 14.5 can of fire roasted tomatoes, regular diced tomatoes or Mexican stewed tomatoes ...your choice, or what you have handy in your pantry. And a large can of tomato puree or crushed tomatoes goes in along with an 8 oz. can of tomato sauce. Stir this up and bring to a boil. Reduce to a simmer, cover and cook for a good 45 minutes, over low heat. Add a splash of chicken stock or beef stock if it looks too thick.

Because venison is so much more lean than beef, we don't need to drain off the fat. Strain your favorite bean to go into the chili. Pintos, kidneys, black beans...or a combo! One can , or two. I did two for today's recipe, black beans and pinto beans.

These step pics are from last weekend's chili canning session...time was a crunching today, where I didn't have time for a step by step shoot! I finished this just in time for the client to pick up their Venison Chili and their Venison Bolognese up, so I didn't get their pics, side-by-side.

But, this is how I finish off all of my hot packed soups, stews and chili. Upside down. The heat from the product is boiling and the pressure, as it cools, creates a vacuum seal. I still freeze what won't be used within a week's time, refrigerated. Pressure canning is the recommended long term hold canning method. I don't have one of those...yet! Freezing is fine, though! You still get a year of storage...and it won't make it that long, this is so good!

I'll share the other Venison Bolognese, which came out absolutely wonderful tomorrow, and maybe we can get to the Venison Goulash...

So, until tomorrow, Steemian friends! Be well, stay warm and Steem on.