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.

Pork and Chorizo Burgers with Green Chile Mayo

Recipe courtesy of Emeril Lagasse
Note: Don't let the length of this recipe dissuade you. It's very simple.

• 1/2 pound chorizo, outer casings removed, cut into 1-inch pieces
• 1 1/2 pounds ground pork
• 1 tablespoon minced garlic
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons Essence, recipe follows
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 4 large hamburger buns, or 4 (6-inch) lengths French bread, split in half crosswise
• 1 cup coarsely grated pepper jack cheese, optional
• Green Chile Mayonnaise, recipe follows

Preheat the grill to medium-high.
Place the chorizo in a food processor and process until finely chopped (sausage should appear crumbly.) Transfer to a large bowl and add the ground pork, garlic, Worcestershire, Essence, salt and cayenne and mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into 4 (1-inch) thick patties, about 8 ounces each, and place on the grill. Cook to desired doneness, about 5 minutes per side for medium. (IS HE SERIOUS? WHO UNDERCOOKS PORK?) During the last 2 minutes of grilling, toast the buns and sprinkle the cheese over the tops of the burgers, if desired, and cook until melted.

Transfer the burgers to the bottom of the buns and place on plates. Generously top each burger with 2 tablespoons of the Green Chile Mayonnaise and place the tops of the buns over the sauce. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Green Chile Mayonnaise:
1 cup good-quality mayonnaise (homemade is best)
1 teaspoon minced garlic
1 poblano pepper, roasted and peeled
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
In the bowl of a food processor, combine the mayonnaise, garlic, poblano, and lime juice and process until smooth. Season, to taste, with salt and pepper.
Yield: about 1 1/2 cups

Results: I know it seems like a lot but it really wasn't that much.  First I roasted my poblanos.  As they roasted, I created the essence.  Then I made the burgers.  As the burgers grilled (on my grill pan), I made the mayo and toasted the buns.  I used cheese slices instead of shredded cheese.  Less messy.  I also upped the amount of minced garlic in the burgers because I was out of powdered garlic.  You can use Creole seasoning if you don't have the spices to make the essence.

This was really good.  Rashan was over the moon over these!  Like could NOT stop talking about them!  It was pretty funny.  I liked them but he said he loved them more than me at that moment.  Side eye.  I should knock your burger on the ground!  But I try not to waste food.