WILDGAME

Venison Chili

1/4 cup vegetable oil
4 pounds venison, cubed
2 pounds pork strips, diced
12 garlic cloves, crushed
2 cups diced onion
3/4 cup diced green chili pepper (or taste)
8 tomatoes, chopped
1 teaspoon ground cumin
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 teaspoon paprika
2 tablespoons cayenne pepper (or to taste)
1/2 teaspoon pepper (or to taste)
2 teaspoons salt
2 tablespoons chili powder
1 cup instant masa harina
8 cups beef broth
3 cups cooked pinto beans
2 tablespoons chopped fresh cilantro leaves

Heat oil in a heavy kettle over medium heat. Add cubed venison, diced pork strips, crushed garlic cloves, and diced onion. Cook for 15 minutes.
Meanwhile, puree green chili peppers. Add to the kettle with chopped tomatoes, cumin, diced red bell pepper, diced green bell pepper, paprika, cayenne pepper, pepper, salt, and chili powder; cook for 5 minutes more.
Add instant masa harina and beef broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes.
Add pinto beans and chopped cilantro; simmer for 5 minutes.
Makes 16 servings.



Venison Stew

2 tablespoons vegetable oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, finely minced
3 cups low-salt beef broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 dried bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
6 medium potatoes, peeled and quartered
3/4 pound carrots, peeled and cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water

Heat oil in a Dutch oven over medium heat. Add venison and cook until all sides are nicely browned.
Add onions and garlic and cooked, stirring often, until onions are softened, about 3 to 4 minutes. Stir in beef broth, Worcestershire sauce, soy sauce, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat and simmer, covered, for 1 1/2 to 2 hours or until meat is tender.
Add potatoes and carrots and continue to cook, covered, until vegetables are tender, about 20 to 30 minutes.
In a small bowl or cup, combine flour and water until smooth; stir into stew. Cook and stir until thickened and bubbly.
Remove bay leaf and serve.
Makes 8 servings.



Savory Venison Potpie

1 1/2 cups all-purpose flour, divided use
1 teaspoon salt, divided use
1/2 teaspoon ground black pepper
1 1/2 pounds venison, cubed
2 tablespoons vegetable oil, divided use
2 onions, peeled and thinly sliced
2 potatoes, diced
1 carrot, thinly sliced
1 1/4 cups flat beer, divided use
1/2 cup beef broth
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon crushed dried thyme
1/3 cup vegetable shortening
1 tablespoon water

Combine 3 tablespoons of the flour, 3/4 teaspoon of the salt and pepper in a shallow dish. Coat meat with flour mixture. In a heavy stockpot, heat 1 tablespoon of the oil. Brown meat over medium heat, about 8 minutes. Remove from pot and set aside.
Heat remaining 1 tablespoon oil in the pot. Add onion and sauté until lightly brown; drain off excess grease.
Return venison to pot and add potato, carrot, 1 cup of the beer, beef broth, tomato paste, bay leaf and thyme. Bring mixture to a boil, reduce heat, cover, and simmer for 1 hour or until meat is tender.
Preheat oven to 450°F (230°C). Discard bay leaf.
Combine 1 1/4 cups of the flour and remaining 1/4 teaspoon salt in a medium mixer bowl. Cut in shortening until the pieces are the size of peas. Sprinkle water over mixture and gently toss with a fork to make a dough.
Form dough into a ball, divide into thirds, and roll out one portion into a round to fit over the top of a casserole dish. On a lightly floured surface, flatten remaining dough and roll out to fit inside the baking dish.
Stir together remaining 1/4 cup beer and remaining 1 tablespoon flour. Add to meat mixture. Cook, stirring, until thickened and bubbly.
Spoon meat mixture into crust and top with round dough. Turn edges under and flute to seal. Make several cuts in the top and bake for 15 to 20 minutes or until the crust is browned.
Makes 8 servings.



Sweet and Sour Rabbit

2 large eggs
1 1/4 cups all-purpose flour, divided use
1 teaspoon salt
2 tablespoons water
3 pounds rabbit
4 cups vegetable oil
1 1/4 cups pineapple juice, divided use
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 (8-ounce) can crushed pineapple, drained
2 tablespoons white distilled vinegar
2 teaspoons prepared mustard

Combine eggs, 1/4 cup flour, salt, and water in a bowl; mix well and chill for 1 hour.
Debone the rabbit and cut into 1-inch pieces.
Coat the pieces with 1 cup flour then dip singly into the chilled batter.
Deep-fry in oil at 375°F (190°C) until golden brown; drain.
To prepare the sauce, heat 1 cup pineapple juice and sugar in a saucepan, stirring until the sugar dissolves. Stir in a mixture of cornstarch and 1/4 cup pineapple juice. Cook until the mixture thickens, stirring constantly. Add crushed pineapple (drained), vinegar, and prepared mustard; mix well. Serve warm with the rabbit.
Makes 6 servings.



Venison Supreme

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound venison steak, cut into 1-inch cubes
1/4 cup vegetable oil
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 cup tomato juice
1/2 cup water
1/8 teaspoon crushed oregano
1 bay leaf
1 cup chopped celery
3/4 cup sour cream
8 ounces egg noodles

Combine flour, salt and pepper in a resealable plastic bag. Add venison cubes, seal and gently shake bag to coat evenly.
Heat oil in a heavy-bottomed stockpot on medium-high heat. Add venison and brown, turning to cook evenly.
Add mushrooms and onion. Sauté until the onion is tender. Stir in tomato juice, water, oregano and bay leaf. Simmer for 25 minutes, or until the venison is tender.
Add celery and sour cream. Simmer, covered, for 15 minutes. Remove bay leaf.
Meanwhile, cook noodles according to package directions; drain. Serve over hot noodles.
Makes 6 servings.