You caught it or shot it and now you want to cook it. William “Wild Bill” Powell, owner of Texas Select Seasonings in Santa Fe, shows us how to prepare fish and wild game.
Steaming bowl of venison chili will keep you warm when temperatures drop
When the temperature drops, it’s the perfect time for a steaming bowl of my venison chili with a Southwest twist. Ground, fresh beef brisket mixes with venison for burgers and chili.
A great way to serve this recipe is to fill a bread bowl with the chili and top it with grated, smoked Gouda and sharp cheddar.
Wild Bill’s Venison Chili
2 pounds ground venison
1 pound ground, fresh brisket
½ pound market fresh chorizo
1 cup chopped white onion
½ cup chopped bell pepper
1/8 cup chopped serrano pepper, seeded (optional)
1 (14.5-ounce) can all natural chicken broth
1 (14.5-ounce) can all natural beef broth
3 (8-ounce) cans tomato sauce
1 (10-ounce) can diced tomato and green chili drained
9-10 tablespoons Texa-Peño (mild) or Ghost Dust (hot) chili seasoning
Cracked black pepper to taste
Sauté vegetables in 1 tablespoon of olive oil until soft and set aside. Brown meat in 2 tablespoons of lard over medium-high heat until most of the fat is gone, or drain.
Raise heat to high and add all ingredients. Bring to a boil, then cover, reduce heat to low and simmer 45 minutes, stirring frequently.
Serve in a bread bowl with grated, smoked Gouda and sharp cheddar or over rice.