Having a big bowl of deer chili right now.
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How did you cook venison today?
- Thread starter Nosaj
- Start date
finished grinding my doe last night and told the wife its chili time...love me a good deer chili
Kids requested venison chili for dinner. This one is a hit around here. Made it probably a dozen times now, and they keep asking for more.
www.missallieskitchen.com
Award-Winning Venison Chili - Miss Allie's Kitchen
Learn how to make award-winning venison chili with ground deer or elk meat you have in the freezer. Simple, flavorful, and well-balanced.
www.missallieskitchen.com
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Kids requested venison chili for dinner. This one is a hit around here. Made it probably a dozen times now, and they keep asking for more.
Award-Winning Venison Chili - Miss Allie's Kitchen
Learn how to make award-winning venison chili with ground deer or elk meat you have in the freezer. Simple, flavorful, and well-balanced.
beans and cinnamon? ban this man! haaha. you from Cincinnati?
thats the beauty of making yer own. make it how you and family like it!
I said the same when the wife showed it to me, but it’s damn good.
Venison Papas Rellenas
Papas rellanas are meat-filled, potato croquettes found in Latin American countries. Each region has its own variant of this fried snack. I chose to fill these with savory, salty venison picadillo—a mixture of ground meat, spices, and briny olives. The croquettes are coated in panko and...
Saw this recipe this morning and decided I’d give it a go. It turned out pretty well. It’s not hard but a little time consuming. The wife (who doesn’t eat venison) said it was good so I’m taking that win.
That looks really good! I will have to give it a try.Venison Papas Rellenas
Papas rellanas are meat-filled, potato croquettes found in Latin American countries. Each region has its own variant of this fried snack. I chose to fill these with savory, salty venison picadillo—a mixture of ground meat, spices, and briny olives. The croquettes are coated in panko and...www.themeateater.com
Saw this recipe this morning and decided I’d give it a go. It turned out pretty well. It’s not hard but a little time consuming. The wife (who doesn’t eat venison) said it was good so I’m taking that win.View attachment 94154View attachment 94155View attachment 94156View attachment 94157View attachment 94158View attachment 94159
Used this recipe and made burgers for lunch. They were a hit
Oven roasted venison with salt, pepper, onion, garlic, oil.
Parmesan asparagus and baked sweet potato with cinnamon-sugar butter.
1800 Silver Tequila in the glass.
Cracked open a jar of canned venison. The head chef(wife) mixed some in with noodles she had already made and the rest got some gravy mix added for my daughter.
Also smoked a batch of freezer burnt trim into jerky treats for my dogs finally
Sent from my Pixel 3 using Tapatalk
Also smoked a batch of freezer burnt trim into jerky treats for my dogs finally
Sent from my Pixel 3 using Tapatalk
Deer pastrami Reubens on the portable blackstone. Deer situation sucks, but I’m gonna eat good.
Made some more papas rellanos. They are dang good! I can’t believe the wife likes them too! 
I added more meat this time per ball and also turned the grease down a bit. It made the difference!
I added more meat this time per ball and also turned the grease down a bit. It made the difference!
How did your open fire venison turn out?
Are you fabbing up one of those birdcage cooking racks for the back yard fire pit?
There wasn't any leftovers...hehehe.
I don't see a fire dome in the near future but maybe 1 day.
I don't see a fire dome in the near future but maybe 1 day.
Smoked the heart of the buck I killed today.
Clean all the blood out of the valves and trim off the fat and cartilage off the top of the heart.
Crush some garlic and stuff them in each valve.
Marinate in Worchestshire and soy sauce, pepper, thyme, rosemary for 4-6 hours.
Set smoker to 225
Place in smoker for 1.5-2.5 hrs till an IT of 125-135
Clean all the blood out of the valves and trim off the fat and cartilage off the top of the heart.
Crush some garlic and stuff them in each valve.
Marinate in Worchestshire and soy sauce, pepper, thyme, rosemary for 4-6 hours.
Set smoker to 225
Place in smoker for 1.5-2.5 hrs till an IT of 125-135
Sounds fancy I’ll have to try it. We just throw salt and pepper on and grill it while we’re processing the rest of the animal. Still amazing when working in the garage with beer in one hand and blood on the other.
No pics cuz I was hungry and inconsiderate but grilled up some jalapeño cheddar summer sausage and served it up with some kimchi and lentil and rice pilaf
