The Cooking Runner

It is deer season…almost

Today was a rest day… My quads were sore from my long run yesterday, so I walk the dogs for 3 miles. There were very happy!

So opening day deer season is a week from tomorrow. Since we live in Michigan, there are essential duties that need to be performed to prepare. We trimmed the shooting lanes tonight. Well, I supervised, as always, and ATS and his dad used the chainsaws.  What a stud!

Every so often we had to go up into the hunting condo to make sure all the lanes were clear. (and take a picture) This will be our next home… It is quite spacious and luxurious.

Quite a few people do not like the way venison tastes. I agree, you hunt on state land in the swamps, the meat does taste kinda yucky. Where ATS hunts is private land, and it is surrounded by row crops. The deer are eating soy beans, corn, and apples. There are no swamp hangers around here!!! This means the meat tastes like chicken…LOL no just kidding. It does taste a lot like beef. It is a tough call when it comes to favorite venison recipes…either my venison chili or ATS’s enchiladas. So since I am not allowed to write down ATS’s recipe I will go with my venison chili!!!

Venison Chili— Original recipe is a Rachel Ray recipe, but I severely modified it.  (this is really good vegetarian if you take out the venison)

  • 2 pounds ground venison
  • 2 tablespoons McCormick’s Montreal Steak Seasoning
  • ½ cup baby Portobello mushrooms, chopped
  • ½ cup shiitake mushroom caps, sliced
  • ½ cup white mushrooms
  • 1 medium yellow onion chopped
  • 3 ribs celery, chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 large green pepper, seeded and chopped
  • 6 cloves garlic, chopped
  • 2 medium shallots
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoon ground chipotle chili powder
  • 1 tablespoon ground cumin
  • 1 bottle Stella Artois / New Belgium 1554 is amazing too
  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) can crushed tomatoes
  • 2 to 3 tablespoons fresh thyme leaves

Brown the meat in a large pot. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add some extra-virgin olive oil. Add the garlic and shallots.  Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, and peppers have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, and thyme to chili and simmer 10 minutes for flavors to combine. If chili is too thick, add more beer, to thin keep cooking it! Taste to adjust seasonings. Top with some cheddar cheese.

Eat it with some yummy homemade corn bread and it is delish! (I will have to get Eric’s cornbread recipe for you all!!!)

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