BJ_Friley

Venison Chili

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 3 hours
Yield: 6 to 8 servings

1/2 cup peanut oil, plus 1/2 cup
3 pounds venison shoulder, cut into 3/4-inch cubes
1 green pepper, diced
2 cups diced red onion
3 celery stalks, diced
3 jalapenos, diced
4 cloves garlic, minced
1/4 cup chili powder
2 tablespoons dried Mexican oregano
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground cayenne
2 tablespoons ground chipotle
1 teaspoon ground cinnamon
2 cups veal stock
1 bottle beer
1 small can chioptles, pureed
2 cups cooked black beans
1 (16-ounce) can peeled and diced tomatoes
Grated manchego, for garnish
Chopped pickled jalapeno, for garnish

Add 1/2 cup of oil in a large saucepan and heat. Add the venison and brown, in batches, and set aside. Add pepper, onion, celery, jalapeno, and garlic and saute over a low heat until they are tender.
Add the remaining oil, all of the dry spices and the venison and stir, completely incorporating the ingredients. Add the stock, beer, beans, tomatoes, and chipotle puree.

Cover and simmer for 2 to 3 hours or until venison is fork tender. Check for seasoning and serve. Serve with grated manchego and pickled jalapeno.


God Bless and Be Careful

BJ

BJ_Friley

Spiced Venison

Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 2 minutes
Cook Time: 20 minutes
Yield: 4 servings

Marinade:
1 pound venison
2 egg yolks
1 tablespoon Korean chile paste (available in Japanese grocery stores)
1/2 teaspoon salt
Spice Crumb Mixture:
1/2 cup bread crumbs
1 tablespoon sesame seeds
1/4 teaspoon ginger powder
1 teaspoon sugar
1/2 teaspoon Korean chile powder
1/2 teaspoon white pepper
1 teaspoon nori seaweed
3 tablespoons olive oil


Preheat oven to 375 degrees F.
In a small bowl, combine the egg yolks, chile paste, and salt. Rub on the venison loin and marinate, refrigerated, for 2 hours.

Remove venison from marinade and coat with spice crumb mixture. Heat olive oil in pan. Sear presentation side of venison, then flip, and place in oven for 10 minutes. Slice to serve.


God Bless and Be Careful

BJ

BJ_Friley

Pan Seared Venison /w Cracked Black Pepper & Burbon Cream

8-10 (inch) Venison Backstrap
1 Cup White Pepper
1 Cup Cracked Black Pepper
4 T Real Butter
Salt

Rub venison with generous portion of both peppers and some salt. Place into hot skillet with melted butter and brown meat on all sides. Transfer into another pan and finish cooking in a 375-degree oven until desired "done-ness."

Sauce: Make in pan drippings
1 T Real Butter
1 T Flour

Whisk together the above butter/flour until a "creamy texture." This is called a roux.

1 Cup Bourbon, Brandy or Cognac
1 Cup Heavy Cream (36%

Pull pan away from flame and add the liquor of your choice. Whisk liquor into the roux and put back on the stove. Add heavy cream to the "liquor/roux" mixture and whisk thoroughly. Should the sauce be too thick add more cream or warm water until you reach the desired consistency. Should the sauce be too loose, add either more flour or a pinch of corn starch.

Season cream sauce with salt, pepper and chopped parsley. Pull meat from the oven and enjoy!