Cost per person, $2.31. 33¢ of that is just butter on the bread.
That is … a lot of butter per slice of bread!
I need the calories.
Eat more chili? It looks delicious!
I recently went grocery shopping and spent half the budget getting chili supplies just because I knew that I needed to eat so much chili in the coming weeks.
That is an acceptable amount of butter… and deer.
I felt bad about adding the beans, corn and large can of diced tomatoes. But there wasn’t much deer and I needed to stretch it.
I think I only have one block of venison left. I might do a small batch of chili with it with minimal filler. And then hack some cornbread into the side dish that is actually the main course.
I boned out a whitetail tonight, got about 80 lbs. Honestly, I have so much game in the freezer, I’ll probably take it to the food bank. Still have half a moose from last fall.
Game recipes are always welcome.
Post what you do with all that game. A moose? That would be an entire year of meat for the two of us. Probably more.
I’d be trying to turn a lot of that into sausage or bologna. I’d be half tempted to try to make moose based haggis.
We don’t do moose but extra venison here gets canned. We add a little salt, quality beef bouillon and a slice of onion. It is absolutely scrumptious!
Sausage is a big one, jerky and stews. Moose is difficult to keep moist and tender, takes acids like tomatoes to break the grain down, or long slow cooking. Moose steaks aren’t my favorite, but elk isn’t bad.
I wish I had time to do interesting stuff and share it. I just toss a chunk in a roaster with onions tomatoes and peppers, garlic and chili powder and eat it over a week with dehy hashbrowns most days.
There is a reason I used a large can of tomatoes and an obscene amount of bacon grease for this chili recipe. The venison is extremely lean. The OJ helps add some acid to cut the gaminess. Wild animals have a different flavor from domestic ones. You need to know how to tame it.
I think this helps make it look more appetizing. The lights in kitchens can make food look worse in pictures vs what it actually looks like.
I look forward to the day when people will give me new lights instead of complaining about them. Half of the negative comments on my food posts are about lighting. But none of them have figured out there is a reason that I post the cost of each meal and that number is frequently under three dollars might be related to me not buying new light fixtures.
I apologize. I was looking to just say that some light handed editing can offset the lighting. My kitchen lighting makes my photos look worse than what it looks like in person.
Recipe or it didn’t happen /s
Looks delicious!
You asked. So /s or no you still get it.
Start with discount unclaimed venison from the local processer.
Onion, bell pepper, sauteed in two tablespoons of bacon fat. Fine chop the meat and add it. Once it’s mostly done add in two teaspoons of good chili powder and two teaspoons of ground cumin, a minced Serrano pepper, two cloves of garlic, pinch of red pepper flakes. Add maybe a quarter cup of bacon grease. Mix it all and cook for another minute. Add in a can of diced tomatoes and half a cup of orange juice.
Bring to a boil, reduce to simmer for as long as your nap lasts. Add a drained can of each corn and kidney beans. Add salt and adjust seasoning as needed. Simmer for another 15 minutes.
Serve.
If you pass the deer processor go in and make sure to ask if they have any unclaimed at a discount. It seldom pays off but when it does it is awesome.
Can I ask what the orange juice is for? Because you had me until then.
If you read enough venison recipes and especially chili recipes for venison, you’re going to find orange juice or cocoa is used frequently. It’s a way of cutting any potential gaminess from the meat.
This is true, however many deer acquire “gaminess” through poor harvesting processes and poor or delayed processing. Also, bucks, especially those in rut or just after rut tend to have a strong taste - that’s the reason I prefer doe over buck for the table. Finally, most folks do not know how to properly harvest and process a deer for best table quality.
Thank you!
i’m not saying that’s too much butter, but i think i just raised my cholesterol looking at it. worth it for the taste, i’m sure.
