Posts Tagged ‘paleo’
Venison Chili with Chipotle Peppers
September 15th, 2010 | 
Author: 
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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Homemade Venison Bratwurst Recipe
When my father was in the Army, my parents were stationed in Germany, and one of the things they brought home with them was a lifelong love of brats. Every time my mom made brats, we’d relive their stories of Oktoberfest and other beer-drinking adventures they had. I loved brat night. Rick also returned from his years in Germany with a love of brats (and good beer). I see a trend. I think I need to go to Germany try them myself.
Alas, Germany is not in the cards right now. So I just have to make my own. Having an expert brat-eater in the house helped in figuring out the right recipe for these venison bratwursts. You may need to adjust the ratio of pork fat to venison meat depending on your taste. I like mine a little leaner, but they sure look better when there is more pork fat in them.
These venison brats are great broiled or grilled, and of course served with sauerkraut! And they freeze well. We always have a stash in the freezer for quick dinners.
Recipe: Venison Bratwurst
Ingredients
- 2 lbs Pork bellies/fat
- 3 lbs Venison meat
- 1 tbs Salt
- 1 tbs Pepper
- 2 tsp Nutmeg
- 2 tsp Mace
- 1 cup whole milk
- 1 egg, beaten
- 1 clove garlic, minced
Instructions
- Run venison through meat grinder, and then run meat through grinder adding pork fat into it. Note—it’s easier to grind the meat and fat if it is slightly frozen.
- Mix the dry spices together in a small bowl and set aside.
- Mix the milk, egg, and garlic together in a small bowl.
- Using your hands, mix the milk and spices into the meat, making sure everything is mixed thoroughly. (Your hands will freeze, but it’s a small price to pay.)
- Once the spices are mixed in, stuff into medium to large-sized natural sausage casings using the 1/8 inch plate and tie off.
- Grill, broil, or boil and serve with rye rolls and sauerkraut.
Quick Notes
You can use your stand mixer with the kneading attachment for some of this mixing, but you will need to get your hands in the meat at some point.
Cooking time (duration): 45
Number of servings (yield): 5 lbs
Meal type: dinner
Culinary tradition: German
Microformatting by hRecipe.
Posted in Paleo Friendly, Venison Sausages |
Tags: brats, deer meat, Ground Venison, paleo, sausage, venison, venison sausage recipe |
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Venison Steaks with Cranberry Orange Relish
Venison goes beautifully with any sort of berry. In the winter, I especially like to experiment with cranberry dishes. This year, I had a HUGE box of oranges that I gotten for a fundraiser, and was madly thinking of things I could do with them before they went bad. I came upon this cranberry and orange relish, paired it with venison steaks, and was very, very happy.
Recipe: Cranberry and Orange Relish
Ingredients
- 1 12 oz package fresh cranberries
- 1 orange
- 1/2 tsp ginger paste
- 2/3 cup agave nectar
Instructions
- Wash the cranberries and scrub the orange. Quarter the orange and remove seeds (leave the peel on). Put cranberries and orange in a food processor and pulse until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly. Add the ginger paste and agave necter, taste to adjust the sweetness as desired. Stir well and refrigerate for at least 2 hours before serving.
Quick Notes
You can freeze the relish for up to 2 months. Makes about 2 1/2 cups.
Variations
You can use 1 cup of white sugar instead of agave nectar.
Cooking time (duration): 5
Recipe: Venison Steaks
Ingredients
- 4 venison steaks (or medallions) olive oil salt and pepper to taste
Instructions
- Heat the grill to 300. Rub each steak with some olive oil, salt and pepper. Cook to medium rare (about 4 minutes per side, depending on how thick the steaks are).
Cooking time (duration): 10
Number of servings (yield): 4
Meal type: dinner
Microformatting by hRecipe.
See this link at The Local Cook and find more great sauces.
Posted in BBQ and Grill, Paleo Friendly, Sauces and Salsas, Vension Entrees |
Tags: elegant entree, medallions, paleo, sauce, venison |
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The perfect gift for venison lovers! Buy today.
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