2011, Recipe 86: Venison Chili

Recipe courtesy of Emeril Lagasse
  • 4 strips bacon, diced
  • 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
  • 1 cup chopped onions
  • 1 cup chopped green bell peppers
  • 2 garlic cloves crushed
  • 1 cup Cabernet Sauvignon or other dry red wine
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 (16-ounce) can chopped tomatoes
  • 1 cup beef stock
  • Salt and pepper
  • 1 cup grated Sonoma Jack cheese
In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.

Results: My moose source provided me with venison!  I had some very sinewy pieces which made eating this a bit of a chore.  I should've trimmed the meat better.  I was unsure about what would cook down and what wouldn't.  I thought this needed AT LEAST twice the non-meat portion.  By the time it thickened and I added the meat, there was not nearly enough base left for my taste.  It was yummy, though.  Very nice flavors.