Pan-seared Venison Chops http://huntress7.blogspot.com/2013/12/pan-seared-venison-chops.html
There are a million ways to create a great chili. This one is not for the faint of heart. You may want to wear gloves when preparing this dish to avoid burning your skin or eyes later on. Don’t learn the hard way. Trust me on this.
What you will need:
- 3 Green Bell Peppers
- 2 Red Bell Peppers
- 1 Whole White Onion
- 6 Habanaro Peppers
- 6 Poblano Peppers
- 6 Jalapeño Peppers
- 1 TBSP Chili Powder
- 1/2 TBSP Cayenne Pepper
- Cracked Black Pepper
- Kosher Salt or Mediterranean Sea Salt
- 1 Fresh Whole Garlic Clove
- 3 46 oz bottles of Tomato Juice
- 2 16 oz Bag of Uncooked Red Kidney Beans
- Shredded cheese (Mexican style or cheddar)
- Sour Cream to dollop on top
- 2 LBS Ground Venison
- 1 Lb Hot Sausage
Chop all peppers into small pieces. With the Habanaros you may want to just half them and sauté later with the meat. Do the same with the Onion unless someone you’re cooking for doesn’t like them then you can puree it with some of the tomato juice. They’ll never know. Reserve a little for the side to sprinkle on top when you’re ready to eat.
In large cooking pot slice half the garlic cloves and heat over medium heat with 3 TBSP Olive Oil. Once the garlic is starting to sauté add in the venison and sausage. Cook over medium heat until almost brown. Slowly add in some of the Peppers and tomato juice to get the heat going. Generously salt and pepper meat while adding in the Cayenne Pepper and Chili Powder. Continue to add in the remaining Peppers, garlic and onion as well as spices and tomato juice until your pot is full. Add both packages of kidney beans and stir. Turn to medium-low and cook for 2 hours or until beans are cooked completely. Stir frequently.
Spice it up a bit tip: Top chili with Shredded cheese and remaining raw Onion. Add a scoop of sour cream to mix it up.
Merry Christmas & Happy New Year!
Preparation of your bounty and ensuring that your game was field dressed and processed properly and promptly is essential for great tasting Venison.
Crock Pot Venison
What you will need:
- Any sized Crock-pot based on the size portion you will be cooking for.
- Venison Chops or Roast
- Vegetables (Small bag of red potatoes, small bag of carrots, 1 package of baby portabella or white mushrooms. You can use whatever vegetables you prefer. Mix it up a bit. Try using celery and your favorite peppers and onions. Don’t go overboard on ingredients unless you are using a large slow cooker.
- 1- 2 cups Beef broth and/or Cream of Mushroom soup.
- Lots and lots of spices! (Mediterranean sea salt, cracked pepper, onion powder, garlic salt, fresh garlic cloves and steak seasoning or any of your personal favorites)
- Cube Venison Chops or Roast (place in slow cooker)
- Chop vegetables and mushrooms into bite sized pieces and toss them in with the Venison
- Season meat and vegetables generously. Always important not to salt too much but don’t be afraid to use seasonings that are not high in salt content.
- Pour beef broth and/or cream of mushroom soup over the meat and seasonings. Stir the contents of the crock pot really well. You may only need 1-2 cups of broth or 1-2 cans of Cream of Mushroom soup depending on how many servings you are making. (Remember this is not a soup recipe so don’t over do the liquid to meat/vegetable ratio.)
Once all of your ingredients are in and stirred, place the lid on your Crock-pot and turn on High for 4-5 hours depending on how well done you prefer your meats to be cooked.