Venison Chili

I have to warn people NOT to be scared of venison. Most people think it is extremely gamey tasting. This is true but if you use the right flavor combinations, you can mask some of the gamey taste of the meat. This stew does just that. The acidity of the tomatoes help hide some of the bold flavors of the venison but still lets some of the flavors come through so that you can enjoy a hearty, bold tasting stew. Add in your favorite ingredients as you would with traditional beef stew. Makes 4 servings

Venison Stew

1/2 lb vension stew meat, cut in to chunks
1 Tbsp olive oil
2 cups (or cans) of diced tomatoes, in juice
1 medium potato, diced
1 cup carrots, diced
2 large bay leaves
1/2 tsp cumin
1/4 tsp chili powder
1/2 tsp garlic salt

 

In a stockpot, brown venison in olive oil. Add in remaining ingredients – except cheese. Simmer over low-medium heat for about 25 minutes. Remove bay leaves and serve.

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