Archive for the ‘Ground Venison’ Category
It’s getting chilly here in Northern Virginia, and that means it’s time to start making some chili! This recipe is a variation on one of my go-to recipes, Venison Chipotle Chili. This time I’m featuring Wright’s Liquid Smoke in it. Why? Well, for two reasons. One, I really love the stuff. And two, Wright’s contacted me and asked me to mention the sweepstakes they’re running (info a little further down).
I happen to love Wright’s Liquid Smoke, so it took me only about one second to agree. If you have never used it before, run—don’t walk—to your grocery store to pick it up. I use it in all sorts of things, although I most commonly use it when I’m braising and slow cooking roasts.
However, I thought it would be a nice substitute for the chipotle peppers in my favorite chili recipe. But there’s only one way to know for sure, and that’s to make it! So I did. And I was right.
This chili is so easy to make. And if you don’t have venison, you can use beef or turkey as well. But it’s best with venison.
Wright’s Liquid Smoke Sweepstakes
As for the sweepsteaks…who wouldn’t want a chance to win a gift card for Bass Pro Shop? I know I would. Maybe I will…I plan on entering. Here’s what you do:
On Monday, December 9th, Wright’s will launch the enter-to-win sweepstakes through an application on their Facebook page (www.facebook.com/WrightsLiquidSmoke).
When fans enter they will unlock three great smoky venison recipes (which I’ve seen, and they look really good).
The sweepstakes ends on Friday, December 20th. The grand prize winner will receive a $500 Bass Pro Shop gift card and a year’s supply of Wright’s Liquid Smoke.
It’s that simple. So hop on over to Wright’s Facebook page and enter. Tell them the Hunting Widow sent you!
Smoked Venison Chili
: a smoky flavor for a chilly night
- 2 lbs ground venison
- 1 tbs olive oil
- 1 medium onion, chopped
- 2 cloves garlic minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tbs chili powder
- 2 tsp cumin
- 1 28-oz can plum tomatoes with juice, chopped
- 1 tsp Wright’s Liquid Smoke
- salt and pepper to taste
- In a large skillet, brown the venison and set aside.
- In a large, heave saucepan, heat olive oil over medium heat. Add onions, garlic, and peppers. Cook until tender (5–10 minutes).
- Add chili powder and cumin and cook, stirring frequently, for two minutes.
- Add the meat, tomatoes, and liquid smoke. Heat to boiling. Add a little water if it looks thicker than you like.
- Reduce heat and simmer for at least 20 minutes. Season with salt and pepper.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8
Copyright © Susan Rose.
Microformatting by hRecipe.
This year the tomatillos in our garden went crazy. I froze dozens, and am now looking forward to making delicious venison and tomatillos! I’m starting with this stuffed peppers recipe with venison. We are big Mexican food fans in this house, so these stuffed peppers are right at home on our table.
Stuffed Peppers Recipe with venison
: tomatillos add a little sweetness to this venison dish
- 4 to 6 Poblano peppers (depending on size)
- 2 tsp cooking oil
- 1/2 lb venison, ground or chopped finely
- 1 medium red onion, chopped
- 1 large red pepper, chopped
- 4 tomatillos, chopped
- 2 cloves garlic, minced
- 1 cup cilantro, chopped
- 1/2 tsp Habanero sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup cooked white rice
- Lightly roast the Poblano peppers on the grill or in the oven. Remove tops and set aside.
- Preheat oven to 350°.
- In a large sauté pan, heat the oil over medium high heat. Add the venison and brown. Remove the venison from the pan and set aside.
- Add the onion to the juices in the sauté pan and cook until tender. Add the red pepper and cook for 2 more minutes.
- Lower the heat to medium and add the tomatillo and garlic. Saute until tender.
- Add the venison, cilantro, Habanero sauce, salt, pepper, and rice. Stir to mix well. Remove from heat.
- Fill each pepper with the venison mixture and place in a baking dish. Cook for 15 minutes. Remove from oven and let set a few minutes before serving.
Preparation time: 25 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
Culinary tradition: Mexican
Copyright © Susan Rose.
I made these venison burgers tonight for my weekly locally sourced meal for the Dark Days Challenge I’m doing via my sister site Backyard Grocery, which is about eating locally grown food. I generally don’t post my recipes on both sites, but this one is too good not to plaster it everywhere. Read the rest of this entry »