#2 Veni­son Chis­lic Chili

Modern Pioneer - - Venison -

Cubed meat in South Dakota is known as chis­lic, and this recipe pays homage to my home state’s love for lit­tle squares of beef, mut­ton and, of course, veni­son.

Chili is a deer-camp sta­ple. Un­like most, though, this one calls for fresh deer rather than ground burger. Throw to­gether this one-pot chili for a long cook that al­lows you to kick back by the fire for a while.


1 ½ lbs. chun­ked veni­son roast Ex­tra-vir­gin olive oil 1 red onion, diced 1 jalapeno, diced 4 cloves gar­lic, minced 1 14 oz. can chopped toma­toes 1 8 oz. can tomato paste 1 30 oz. can kid­ney beans, drained 1 ta­ble­spoon chili pow­der 1 ½ tea­spoons cumin ¼ Ta­ble­spoon cayenne pep­per Salt to taste


1 Slice the veni­son roast into ¼-inch pieces.

2 Sauté the veni­son in a Dutch oven with olive oil for 3 min­utes.

3 Add the re­main­ing in­gre­di­ents and 1 cup of wa­ter.

4 Bring to a boil, then sim­mer for 90 min­utes. Add salt to taste.

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