Venison Chili

1 lb boneless venison steak, cube

1/2 cup chopped onion

2 tbsp olive oil

1 can (15-oz) chili without beans

1/2 cup water

1/2 tsp garlic powder

1/2 tsp celery

In a large saucepan, cook venison and onion in oil until meat is browned, Stir in the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 hour or until meat is tender.

Garnish as desired.

Yield: 3 to 4 servings

file photo, not this exact recipe

 

VENISON CHEESE DIP

1 lb ground venison

3/4 cup chopped onions, divided

3/4 cup chopped green bell pepper, divided

2 tbsp vegetable oil

1 lb process cheese, Velveeta-style, cubed

1 can (15-oz) chili without beans

1 bottle (12-oz) chili sauce

1/2 tsp garlic salt

1/2 tsp salt

1/2 tsp pepper

1/2 cup shredded cheddar cheese

Nacho chips

In a large skillet over medium heat, cook the venison, 1/2 cup of the onions and 1/2 cup bell pepper in the oil until meat is no longer pink: drain. Stir in the next 6 ingredients, cooking and stirring until the cheese is melted. Transfer to a serving dish and top with the shredded cheddar and the remaining onion and bell pepper. Serve with the chips.

Yield: 6

recipe and photo TOH 2003

MUSTARD FRIED VENISON STEAKS

1 lb venison cubed steaks

1/2 cup Dijon mustard
2/3 cup flour
1 tsp salt
6 tbsp canola oil

Brush the steaks on both sides with the mustard.

Mix the flour and salt and dredge the steaks in the flour.

Heat the oil in a skillet and quickly cook the steaks until golden brown.

Serve immediately.

Note:  Venison should never be overcooked.

file photo for reference only