Timber
timberlandko wrote:Oh go ahead and bring the pups - a couple more make no difference whatsoever here ... prolly wouldn't even be noticed.
And those peppers - you betchya - I've got some great Tex-Mex recipes. You really oughtta taste my Venison Chilli.
Timber, I dug this up from the recipes I posted on A2K's Portal:
Recipe for Hunters' Chili with Venison or Moose
by BumbleBeeBoogie
Try making chili with deer or moose meat.
1 pound small red chili or kidney beans
½ teaspoon baking soda
1 tablespoon salt
1 pound each of venison and moose scraps, trimmed from next, shoulder, shanks or ribs (or all venison or all moose may be used)
1/2 cup shortening or cooking oil
1 large onion, peeled and chopped
4 to 6 tablespoons chili powder
2 tablespoons all-purpose flour
3 garlic cloves, peeled and minced
4 teaspoons ground oregano or 8 teaspoons fresh oregano
2 teaspoons crumbled dried sage or 3/4 teaspoon ground sage.
Soak the beans overnight in water. In the morning, add the baking soda and boil for 10 minutes. Drain and rinse. Cover the beans with water and salt and bring to a boil.
Meanwhile, trim all the fat and tendons from the meat and cut into small cubes. Brown the cubes in the shortening or oil, then add the meat to the beans. Cook the onion in the remaining oil until golden brown, stirring occasionally. Add the chili powder and flour and mix, then add to the beans and meat. Rinse the pan with a little water, stirring to removal all particles and add it to the chili.
Add the remaining ingredients and cover the pan. Simmer for 4 hours, stirring occasionally, adding more water if necessary
6 to 8 servings.