Delicious: Deer meat recipes

By Tresa Erickson

Deer season is well underway, but you bagged a big one early on. You took care of the meat and now your freezer is packed. With temperatures dropping, you can’t wait to have some deer chili. Here are a few recipes for you to try.

Deer Chili
4 lb. ground venison
5 cloves garlic, minced
5 T. chili powder
2-1/2 T. paprika
1-1/2 T. Comino seeds
1 T. salt
1 T. white pepper
2 qt. water

Brown meat in a skillet and drain. Transfer to a pot and add remaining ingredients. Cover and cook slowly, stirring occasionally, about 3 hours. If more water is needed during cooking, add 1 c.

Low-Sodium Deer Chili
2 lb. ground venison
3 T. Worcestershire sauce
1/2 c. onion, chopped
1/2 c. garlic, minced
2 T. red pepper
1/2 c. chili powder
1 14-oz. can tomato sauce
1 14-oz. can diced tomatoes with chilies
1 T. garlic powder
1 T. onion powder
2 T. salt substitute
2 T. crushed red pepper

In a large skillet, mix venison with Worcestershire sauce, onion, garlic, red pepper and a third of the chili powder and cook until browned. Drain fat and add tomato sauce and diced tomatoes. Fill both cans with water and pour into mixture. Add garlic powder, onion powder, salt substitute, crushed red pepper and remaining chili powder. Stir well and cook until heated through, stirring occasionally.

Texas Deer Chili
2 T. vegetable oil
2-1/2 lb. venison, cubed
1 onion, chopped
1 clove garlic, minced
1 4-oz. can diced green chilies
2 15-oz. cans kidney beans, drained and rinsed
2 10.5-oz. cans beef broth
2 t. dried oregano
2 t. ground cumin
1/2 t. salt
1-1/2 t. paprika

In a large skillet over medium heat, cook venison, onion and garlic in oil until brown. Move to a slow cooker and add chilies, kidney beans, broth, oregano, cumin, salt and paprika. Cook on medium heat 4 to 5 hours.

Hmm, makes your mouth water just thinking about all of the chili you can make, doesn’t it? Try one of the recipes above or any of the hundreds available and eat up!

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