Venison Chili Recipe

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2 lbs of ground venison (75% venison-25% pork belly)

1 large onion (diced)

3 bell peppers (diced)

1-15oz can black beans (drained)

1-29oz can of red kidney beans (drained)

1-28oz can crushed tomatoes

2 tables spoons chili powder

1 teaspoon garlic powder

1.5 table spoons ground cumin

1/2 teaspoon black pepper

1 jalapeno pepper (diced)

In a large pot add some bacon fat or olive oil on medium low heat.  Add in diced onions and bell peppers.  While the onions and peppers cook add your venison to a large skillet on medium heat to brown.  Once the onions are translucent and the venison brown combine the venison into the pot.  Add the tomatoes and drained beans.  Mix thoroughly.  Add the chili powder, cumin garlic powder and black pepper.  Once combined and back up to temperature add the diced jalapeño.  Allow to simmer on stove top while you clean up the mess you made which should take at least an hour.  Serve topped with a pinch of red pepper flakes, shredded Vermont cheddar and sour cream. 

1 Venison Tenderloin

Apple Cider

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried rosemary

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons olive oil

4 tablespoons butter

Marinate venison in apple cider for 4 hours in the refrigerator.  Soften 3 tablespoons of butter and mix in 1/2 teaspoon rosemary and 1/4 teaspoon garlic power.  Place mixture in refrigerator to firm up.  When ready, dry tenderloins with a paper towel and slice into 1 inch medallions.  Combine remaining dry ingredients and coat medallions.   Heat cast iron skillet on medium/high heat.  Add olive oil and remanded of butter.  When skillet is hot place medallions in skillet.  Cook until seared on all surfaces and internal temperature is 125 degrees.  Allow to rest for a few minutes.  Plate up medallions with dollop of the butter rosemary mixture.  Serve with a baked potato.

1 lb ground venison (75% venison-25% pork belly)

1/4 cup chopped onion

1/4 cup chopped bell pepper

3/4 cup ketchup

1 table spoon brown sugar

1 teaspoon yellow mustard

1/2 teaspoon garlic powder

Salt & Pepper

Shredded Vermont Cheddar

Pepperidge Farm-Farmhouse Hearty White Burger Rolls (with sesame seeds)

In a large skillet over medium heat cook the onion and bell pepper until soft.  Add the ground venison and cook until browned (about 5 minutes).  Add in ketchup, brown sugar, mustard and garlic powder. Reduce heat and allow to simmer for 20 minutes.  Salt and pepper to taste.  While piping hot scoop a serving onto a roll adding shredder cheddar on top.  Place the top of roll over cheddar and allow to melt.  

2 pheasants skinned and bone

1 sweet Vidalia onion sliced thin

1 cup Sweet Baby Rays Hickory & Brown Sugar Barbecue Sauce

7 oz Kraft Mexican Style Four Cheese Shredded

1 jalapeño pepper (if desired heat)

1 teaspoon olive oil

Old El Paso Flour Tortillas (for tacos and fajitas)

Dollop of Sour Cream

Sliced avocado 

Salt & Pepper

In a large skillet with a teaspoon of olive oil, over medium heat cook the Vidalia onion until almost soft.  Dice the pheasant into 1 inch cubes and add to skillet. Cook pheasant until browning begins and then add barbecue sauces.  Sauté until pheasant is thoroughly cooked and onions are soft.  Salt and pepper to taste.  In a separate skillet sprayed lightly with cooking spray, add one tortilla then top with pheasant mixture and cheese.  If desired add one sliced jalapeño pepper.  Place top tortilla on and cook until bottom begins to crisp up.  Flip quesadilla and repeat cooking until begins to crisp and cheese is melted.  Place on plate and serve with sour cream and sliced avocado.