Venisonblackbeanchili Recipes

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Steps:

• In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
• Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
• Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

Steps:

• In a large pot, saute onions in oil for 5 minutes.
• Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.
• Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.

Steps:

• Wash and pat dry meat dry.
• Mix ingredients together well in a large bowl.
• Usually an extra large zip-lock style baggie is what I prefer to use for freshness and ease.
• Add venison to baggies and add marinade.
• Seal to remove most air, but leave enough so it will shift when turned (at least twice).
• Marinate meat overnight prior to cooking please.
• In a crock-pot, pour in chicken stock and begin heating on high heat.
• In a large skillet over medium high heat, melt the butter and sauté the onion and garlic, stirring occasionally until soft, 3-4 minutes.
• Stir in brown sugar and cook until onions and garlic brown slightly, 2-3 minutes.
• Stir in the red wine, vinegar, and tomato paste and chicken stock along with the cumin, cayenne, chili powder, salt and pepper.
• Bring to a simmer and cook until reduced by half, 30-35 minutes.
• Add mixture to chicken stock in crock-pot.
• Meanwhile, in large skillet heat oil and fry bacon until it browns.
• Remove bacon-leaving grease behind; add venison, salt and pepper.
• Brown the meat, stirring occasionally, until brown.
• Add crumbled bacon, meat and black beans to mixture in crock-pot.
• Add additional spices if necessary.
• Let simmer on high for about 3 hours.
• Taste for seasoning after about 1 hour.
• Turn heat to low and cook until ready to serve.
• The longer it cooks, the better it gets!
• Enjoy!

Steps:

• Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; saute 5 minutes or until onion is tender, stirring to crumble sausage.
• Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally.
• Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil.
• Cover and reduce heat. Simmer for 1 hour and 15 minutes or until venison is tender.
• Stir in black beans; cook 10 minutes or until thoroughly heated.
• Top each serving with crumbled goat cheese. Serve with jalapeno slices, if desired.

Steps:

• Salt and pepper the meat and brown it in a large skillet with butter.
• Put the diced tomatoes and chipotles in a blender and puree them.
• Add the beef broth and the chipotles/tomato puree to your skillet and simmer for 1.5 hours. Add water if necessary.
• While the chili is simmering, sauté the onion until soft and set aside.
• Once the meat is tender, add the beans and onions. Simmer for 15 more minutes and season to taste.

Steps:

• Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
• Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
• Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
• Preheat oven to 400 degrees F.
• In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.

Steps:

• Whisk together the gin, Port, red wine, thyme, and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Marinate at room temperature for 20 minutes.
• Remove from marinade and pat dry. Heat olive oil in a large saute pan over high heat. Season the venison with salt and pepper and cook on 1 side until golden brown, about 3 to 4 minutes. Turn over, reduce heat to medium and continue cooking for 3 to 4 minutes.
• Plate with the Sweet Potato-Toasted Pine Nut Polenta, drizzled with the Crushed Blackberry-Ancho Chile Sauce.
• Brush a little oil on a baking sheet and set aside. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add stock or water plus salt, increase heat to high and bring to a boil. Slowly whisk in the cornmeal with a wire whisk.
• Once all of the cornmeal is whisked in turn the heat to low and continue cooking, mixing with a wooden spoon, until the mixture begins to pull away from the sides of the pan. Stir in the mashed sweet potato and butter and mix until combined. Stir the pine nuts into the mixture, season with salt and pepper and pour the mixture into the prepared baking sheet. Cover the top with plastic wrap and refrigerate until firm and chilled.
• Remove from the refrigerator and cut into triangles, circles, or squares. Heat oil in a large saute pan, season the polenta slices with salt and pepper, and saute on both sides until golden brown.
• Melt the butter in a medium non-reactive saucepan over medium heat. Cook the celery, carrot, and onions until soft. Add the peppercorns, port, red wine, cranberry juice, ancho puree, brown sugar, and stock and cook over high heat, stirring occasionally, until reduced by half. Strain into a clean pot, add the blackberries, and cook over medium heat until the blackberries are soft, using the back of a fork, gently crush the blackberries. Season with salt, to taste.
• Combine the ancho and water in a small bowl and let stand 1 hour. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro, and about 1/2 cup of the liquid, or more if needed.

Steps:

• Boil the black beans in water with onions, 1/2 cup green peppers, chipotle peppers, salt and pepper. Add additional water if needed. Cook beans until slightly tender, then add the 1/4 cup green pepper and remaining ingredients and simmer approximately 45 minutes to 1 hour. Add water as necessary for consistency.

Steps:

• 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.

Steps:

• Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
• Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients. Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
• Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

Steps:

• Brown 2 lbs Venison in the butter, add onion and garlic (salt/powder). Add 1 big can of tomato puree, 1 can of whole tomatoes, chopped green pepper, 1 big can of kidney beans. Add to taste salt, garlic (salt/powder), chili powder and celery salt.
• Add to slow cooker and cook until chili is to the consistency of your liking.

Steps:

• Whisk olive oil, vinegar, hot sauce, salt, and black pepper together in a microwave-safe glass or ceramic bowl.
• Layer garlic, chopped onion, sliced onion, zucchini, olives, cabbage, jalapeno, and black beans, respectively, over hot sauce mixture. Cover the bowl with plastic wrap and poke a few holes in the top.
• Microwave for 5 minutes; stir, recover with plastic wrap, and microwave until filling is hot throughout, about 5 minutes more.
• Spoon hot filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining tortillas and filling.

Steps:

• combine ingredients.
• Warm and enjoy.