For Harris and Family, Venison is What’s for Dinner

Venison Chili Con Carne

INGREDIENTS

1 16-ounce can of tomatoes diced

3 teaspoons minced canned chipotle chili in adobe sauce

5 slices bacon finely chopped

4 pounds venison stew meat cut into 1/2-inch cubes

Kosher salt and pepper

olive oil

1 large yellow onion chopped

1 jalapeño chili pepper seeded and chopped

1 can kidney beans

3 tablespoons chili powder

1½ teaspoons ground cumin

1½ teaspoons oregano

4 cloves garlic minced

1 dash cinnamon

4 cups beef broth

1 tablespoon packed brown sugar

2 tablespoons yellow corn mix

INSTRUCTIONS

Place tomatoes and chipotle chili in a food processor and puree until smooth (this should only take about 10 seconds). In a Dutch oven, cook the bacon over medium heat until crisp. Transfer bacon to paper towel. Leave the fat in the pan.

Pat venison dry and season with salt and pepper. Heat the fat until smoking hot. Brown half of the venison. Do not crowd the pan or the meat will steam instead of brown. This should take about 6 to 8 minutes. Using a slotted spoon, transfer to bowl and repeat.

Add the olive oil, onion and jalapeño to Dutch oven and cook for about 5 minutes or until softened. Stir in kidney beans, chili powder, cumin, oregano, garlic and dash of cinnamon. Cook for about 30 seconds. Stir in broth, tomato mixture and brown sugar and bring to a boil. Add the meat to the Dutch oven, and then reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for about 30 minutes longer.

Ladle 1 cup of the chili liquid into medium-sized bowl and stir in yellow corn mix. Whisk mixture into chili and simmer until chili thickens. Check seasonings. Serve with a dollop of sour cream or cheese and jalapeño cornbread.

Venison Bourguignon

INGREDIENTS

2 tablespoons olive oil

8 ounces of bacon diced

3 pounds venison hindquarter cut into 1-inch pieces

Kosher salt

Freshly ground black pepper

4 large Vidalia onions chopped

4 carrots sliced diagonally into 1-inch chunks

2 teaspoons chopped garlic (2 cloves)

2 cups quality red wine

2½ cups canned beef broth

1 tablespoon tomato paste

2 teaspoons fresh thyme leaves

1 pound mushrooms thickly sliced

½ stick unsalted butter at room temperature divided

2 tablespoons all-purpose flour

INSTRUCTIONS

Heat the olive oil in a large Dutch oven or stockpot over medium heat.

Add the bacon and cook over medium heat for 8 to 10 minutes or until the bacon is lightly browned. Remove the bacon with a slotted spoon.

Salt and pepper venison. In very hot skillet, add a single layer of venison and brown it on all sides, working in batches. Do not crowd the pan or the meat will steam instead of brown. Set aside.

Place onions and carrots into the stockpot. Cook over medium heat for approximately 10 minutes or until the onions are lightly browned. Add garlic and cook for one minute longer. Add the wine and broth into pot. Add the venison, bacon, tomato paste and thyme into pot. Bring to a boil. When it reaches a boil, turn it to low and simmer for about 2 hours.

Sauté mushrooms in 2 tablespoons of butter until lightly browned. Add to stew.

Thicken the stew by mixing 1/4 cup of water, 2 tablespoons of flour and 2 tablespoons of butter. Pour mixture into pot. Simmer for about 5 minutes.

Garnish with parsley and serve with crusty bread and butter.

"I prepare that around Christmas each year, and we serve it over mashed potatoes," Harris said.

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