Over A Cup: Venison time of year

photo

Diane Prather

Big Tree Deer Chili

Ingredients:

3 pounds venison, cubed

3 pounds pork sausage

2 teaspoons olive oil

2 teaspoons salt

2 teaspoons cumin

1 teaspoon pepper

1/8 teaspoon cayenne pepper

4-6 tablespoons chili powder

1 (8-ounce) can tomato sauce

2 cups water

1 teaspoon garlic powder

2 tablespoons cornmeal

1 tablespoon flour

1 cup water (for a paste)

Directions:

In a large pot, brown the meat in oil. Drain. Add salt, cumin, pepper, cayenne pepper, chili powder, tomato sauce, water (2 cups) and garlic powder to the meat and bring to a boil. Make a paste with the cornmeal, flour and water (1 cup) and add to the chili. Cook slowly for three hours, stirring often.

— Submitted by Marlene Meredith. of Meeker

— Originally provided by The Junior League of Harlingen, Texas

Thanks to Marlene Meredith, of Meeker, this week’s column features two more wild game recipes. Marlene sent me a packet of wild game recipes that you’ll find in this column every now and then.

Since the weather is so cold and snowy, I chose a chili and a soup recipe for this week. I haven’t tried these recipes, but they sound wonderful.

To make “Big Tree Deer Chili,” you’ll need these ingredients: 3 pounds of venison (cubed); 3 pounds pork sausage; 2 teaspoons olive oil; 2 teaspoons salt; 2 teaspoons cumin; 1 teaspoon pepper; 1/8 teaspoon cayenne pepper; 4 to 6 tablespoons chili powder; 1 (8-ounce) can tomato sauce; 2 cups water; 1 teaspoon garlic powder; 2 tablespoons cornmeal; 1 tablespoon flour; and 1 cup water. (Notice that there are two water ingredients. The last cup is used in making a paste.)

In a large pot, brown the meat in oil. Drain. Add salt, cumin, pepper, cayenne pepper, chili powder, tomato sauce, 2 cups water and garlic powder to the meat and bring to a boil.

Then, make a paste with the cornmeal, flour and 1 cup of water and add it to the chili. Cook slowly for three hours, stirring often.

To make “Quick Venison Rotini Soup,” you will need these ingredients: 1 pound ground venison; 1 (28-ounce) can whole tomatoes, cut up and juice reserved; 1 (8-ounce) can tomato sauce; 2 envelopes chili seasoning mix; 4 cups water; 1 1/2 cups uncooked rotini noodles; 1 (10-ounce) package frozen mixed vegetables; 1 tablespoon sugar; 1 tablespoon minced onion; 1 cup sour cream; and 1 tablespoon dried chives.

In a Dutch oven, brown meat over medium heat, stirring occasionally. Drain, if necessary. Stir in tomatoes and juice, tomato sauce, and chili seasoning mix.

Add water, rotini, vegetables, onion and sugar; mix well.

Heat to boiling. Cover and reduce heat. Simmer 10 to 15 minutes or until rotini is tender.

Various types of game can be substituted.

In a small dish, mix sour cream and chives. Serve with soup as a garnish.

I’m always on the lookout for soup recipes. I don’t have any wild game on hand, but I’m going to try this recipe using ground beef. I’ll let you know how it turns out.

Thanks to Meredith for the recipes.

Meredith said these recipes originated with The Junior League of Harlingen, Texas.

If you have recipes you’d like to share, call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626.

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