5 Venison Chili Recipes That Get the Most Out Of Your Harvest (2024)

FAQs

What is the secret to really good chili? ›

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

Soy sauce will take out gamey taste of deer and other wildlife meat,either soak it in water,salt soy sauce & when cooking it sprinkle Soy sauce on the meat...also make sure majority of the fatty tissue is removed from the meat...also before freezing your deer make sure you soak your meat in water & iodine salt to ...

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

Cinnamon adds a different spice profile than chili powder or red or cayenne pepper would. It is a common savory spice in Indian food and I believe it's also used in savory dishes in Chinese cooking. It's a very versatile spice :).

Ground beef is an immensely versatile, excellent addition to any chili and happens to be one of the quickest to cook and least expensive options of them all. That means you could cook a large amount of chili to feed your entire family for less.

Cinnamon, strong coffee, and dark chocolate all boost them meaty flavor in a good chili. Pick any of the following: 1 teaspoon of ground cinnamon, 1 whole cinnamon stick, a shot of espresso, a small cup of strong coffee, 2 tablespoons cocoa powder, or a few squares of good-quality dark chocolate.

A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.

Depending on what you're planning to cook, you may want to add fat to your ground venison. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. It's purely personal preference. I always add about 15-20 percent fat if I'm making hamburger or kebabs, which makes the meat juicier and more flavorful.

What Causes Gaminess in Deer Meat? The animal's diet is the greatest cause of gaminess in meat. If you've ever tried grass-fed and grain-fed beef side by side, you've noticed a difference in taste. A deer's diet has the same influence.

What makes venison taste less gamey? ›

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Beef fat is the way to go IMHO in fact buy some cheap burger 70/30 and mix it 50/50 with your ground venison, It will make the best burgers you have ever had. I use about 30% fatty pork with ground venison.

Sometimes I combine ground venison and ground beef 50-50 to make a better mix for any recipe that calls for ground meat. If you do this, you can buy the cheaper ground beef that is a 75-25 mix of lean to fat, and when you add the leaner ground venison, you still get a pretty lean mix.

Venison: Red wines with earthy or smoky flavors big enough for the meat's taste and richness (Mourvèdre, Syrah, Pinot Noir) and strong beer (Porter, Belgian Strong Ale, Double Stout). (Elk pairs similarly.)

"Adding fresh ingredients — like diced onions, cilantro, and jalapenos — will take any canned chili to another level," Dunleavy said. "The fresh burst of flavor will brighten and elevate the chili while also adding great texture and crunch."

When making chili, former Southern Living Test Kitchen Director, Robby Melvin, recommends using a mix of ground chuck and ground sirloin. "It's the best of both worlds," he says. "You get a balanced lean-to-fat ratio from the chuck and the hearty, beefy leanness from the sirloin."

Change up the beans. Use black beans, pintos, or a combination of beans to give more flavor. Cook the chili! If you don't cook it long enough (or put in a pressure cooker to speed up the process), it won't taste quite right.

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.