Posts Tagged ‘chipotle’
Spicy Venison Sausage Soup
November 30th, 2010 | 
Author: Chorizo is one of my favorite types of venison sausage. And venison chorizo has so many uses! This soup is a very easy recipe to pull together on a cold, rainy night. From start to finish it takes about 1/2 hour. Serve the sausage soup with tortilla chips and, if it’s too spicy, sour cream. If you don’t have any homemade venison chorizo on hand, you can use any chorizo.
Recipe: Chorizo Soup
Summary: a spicy and flavorful Tex-Mex soup.
Ingredients
- ¼ cup corn meal
- 2 tbs water
- 6 oz venison chorizo
- ½ pound ground turkey
- 1 egg
- 1 tbs oil
- 2 small onions, chopped
- 2 to 3 chipotle peppers in adobo sauce, chopped
- 1 tbs adobo sauce
- 9 cups venison stock
- 4 large plum tomatoes, seeded and chopped
- ½ cup fresh cilantro, chopped
- 1/2 tsp salt juice of
- 1 lime
Instructions
- Mix corn meal and water in a mixing bowl. Add the chorizo, turkey, and egg and mix thoroughly.
- Form the meat into tablespoon sized balls.
- Spray a skillet lightly with oil and heat to medium. Add meatballs and cook until browned (about 8 minutes), turning occasionally. Set aside.
- In a stock pot, heat oil over medium heat. Add the onions and sauté until tender. Add the chipotle peppers (the amount depends on how hot you like your soup). Cook for about 2 minutes.
- Add the stock and adobo sauce and bring to a boil.
- Reduce heat and add the meatballs. Simmer until the meatballs are cooked through.
- Add the tomatoes, cilantro, salt, and lime juice and simmer for a few more minutes. Serve immediately.
Quick Notes
Adjust the amount of chipotle peppers depending on how spicy you like your food and how spicy the chorizo is.
Variations
You may substitute regular pork chorizo for the venison sausage.
Cooking time (duration): 30
Number of servings (yield): 6
Meal type: supper
Culinary tradition: USA (Southwestern)
Microformatting by hRecipe.
Posted in Venison Soups | 
Tags: broth, chipotle, deer meat, Mexican, soup, Tex-Mex, venison recipe, venison sausage recipe, venison stock | 
1 Comment »
Venison Mole Chili
It’s venison chili season! This weekend I made some mole sauce, and thought it would make a nice chili. It did. Here is my deer chili recipe…enjoy!
Recipe: Venison Chili Mole
Summary: deer chili recipe with Mexican mole sauce
Ingredients
- 2 pounds ground venison
- 1 tablespoon oil
- 1 medium onion, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 28 oz can diced tomatoes, drained
- 1 14 oz can black beans, drained and rinsed
- 1 tsp kosher salt
- 1 ½ cups mole sauce
Instructions
- In a medium sauté pan, brown the venison. Drain any grease and set aside.
- Heat the oil in a large stock pan. Add the onion, and sauté until tender.
- Add the peppers and continue to sauté until tender.
- Add the tomatoes, beans, salt, and mole sauce and mix thoroughly.
- Bring mixture to a light boil, reduce heat to low and simmer for ½ to 2 hours, depending on how much time you have.
- Serve with sour cream, grated cheddar cheese, and chips.
Cooking time (duration): 20 minutes
Number of servings (yield): 8
Meal type: dinner
Microformatting by hRecipe.
Posted in Venison Chili |
Tags: broth, chili, chipotle, deer meat, Ground Venison, Mexican, sauce, venison recipe |
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Venison Chili with Chipotle Peppers
I’ve made a lot of venison chili recipes, and I truly love them all. But this venison chili with chipotle peppers is my favorite by far. I shared the recipe last winter with a friend who entered it in the Department of Justice’s annual chili cook off, and it won third place. Last night I made it for Rick’s monthly hunt club meeting. I made a double batch, and the guys ate almost every bite of it!
Recipe: Venison Chipotle Chili
Ingredients
- 1 tablespoon oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 pounds ground venison, browned
- 1 (28-ounce) can plum tomatoes with juice, chopped
- 1 to 2 tablespoons chopped canned chipotle peppers in adobo sauce
- Salt and pepper to taste
Instructions
- In a large, heavy saucepan, heat oil over medium heat.
- Add onions, garlic, and bell peppers.
- Cook until tender (5 to 10 minutes).
- Add chili powder and cumin and cook, stirring frequently, for 2 minutes.
- Add the venison, tomatoes, and chipotle peppers.
- Heat to boiling. Add a little water if it looks thicker than you like. Decrease the heat and simmer uncovered for at least 20 minutes.
- Season with salt and pepper.
Quick Notes
The chipotle peppers can pack a punch, so if you’re feeding people who prefer their chili mild, then only use 1 tablespoon of them.
Cooking time (duration): 20
Number of servings (yield): 8
Meal type: dinner
Microformatting by hRecipe.
Posted in Ground Venison, Paleo Friendly, Venison Chili |
Tags: chili, chipotle, deer meat, Ground Venison, Mexican, paleo |
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