new venison recipes

[ecmbowhunter]

lets get some new recipes going here.....i have fixed it every way i can think of and still have a ton left in the freezer to use up....anybody got some new ones?

[tex]

This is my real chili. Oh yeah, I'm from Texas so it is spicy, though!!

Ingredients:
2 lbs chili grind venison
1 lb venison steak (round or roast) cubed
1 lb Jimmy Dean hot sausage
1/2 cup pork blood, or beef blood
3/4 cup chili powder
large yellow onion, (it's chili, no vidalia's)
green pepper
2 tbs minced garlic
2 tbs cumin
1 tbs paprika
5 dried ancho peppers (at kroger's)
2 dried cayenne's
about 5 stalks of cilantro
4 oz oregano, dried not ground
15 oz can of diced tomatoes
2 small cans of tomato paste
salt to taste
masa
a lot of regular beer, don't use light, I use Bud

Get a large pot, and pour beer in the bottom and start heating on medium. Now, brown the cubed and ground venison in a skillet, drain off the juices, (I rinse mine under water) and put into the pot. Brown the sausage, and DON'T drain off the fat. Put it into the pot.

Dice the onions, green pepper and cilantro, and lightly sear in the skillet, then add to the pot. Make sure the meat and veggies are covered in beer. Chop the anchos, and cayennes, and put seeds, and all, into the pot.

Add cumin, paprika, oregano, and garlic, when the mixture is boiling. No need to saute the garlic. Now add the chili powder, stirring until it is well mixed.

Add the tomato paste and stir.

Bring to a boil then simmer, covered, on very low for 2 hours.

Now bring to a rolling boil again, the mixture should be very soupy, if not add more beer. When boiling, add the blood, and stir, then add the diced tomatoes, with the juice. After the it is mixed, add salt to taste and cook for 1 hour more.

Now, with plenty of juice in it, it should be sort of watery. Mix some masa w/ cold water and slowly add to the pot. I usually end up using about 1/2 cup. The mixture is still kinda soupy. Cook for about 15 minutes more to allow the masa to thicken.

I serve it boiling hot in large bowls with broken tortilla strips on top, topped with sharp cheddar cheese. My little girl likes sour cream, but being a purist, I don't use it myself.

some tips:

This is a spicy recipe, don't skimp on the peppers.
There is no water in this. Only beer.
Don't cheat on the time-the beer needs it to release that "yeasty, fermented" taste.
If no one is killing a hog, (most people don't have access), substitute some blood sausage, or eliminate it.
Beans are a side dish, pasta is for Italian food. I serve it with sharp cheese slices, and sometimes saltines.

I have seen my 4 little one's noses run, and them still clamoring for the next bowl. Good for cold winter nights, or a hot summer day.

I hope this helps, as it is not your average chili recipe, but about the only one I make.

I'm getting kinda hungry for some myself