Venison Chili Recipe (2024)

FAQs

How to make Deer chili not taste gamey? ›

Add a little beef broth, tomato paste, and our Chili Seasoning to the stock pot with the strained veggies. Another way to reduce the gaminess out of the venison is to add a can of beer. You can use dark ale or light ale – whatever you prefer. The alcohol will cook off and make the flavor even richer.

Beef fat works well with ground venison, and makes the flavor closer to ground beef. Pork fat is lower in saturated fat, has less flavor and will allow the venison flavor to shine.

Brown venison and onion in a large dutch oven pot. Stir in Chili powder, paprika, garlic powder, salt, & black pepper when venison is partially browned. (This will allow the meat to soak in the seasonings and give the chili a less “gamey” flavor)

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.

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

Information. 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.

Soaking it

Instead, try soaking the meat in milk or even buttermilk, which will produce better results with most wild animals, especially when dealing with backstraps. This is mandatory for many old-school cooks before putting any wild-game meat in a slow cooker.

Normally, ground venison is mixed with beef fat to supplement the normally less fat deer, so if you've gotten straight ground venison, I would add ground beef fat at 10-15% of the total. That tempers the wild flavors and adds the accustomed mouth feel and flavor.

Pure ground venison cooks up great with a little cooking fat like pork lard. However, many people like to add fattier cuts of meat or pure animal fat to their ground venison to enhance the taste and spread their venison out into more meals.

What makes venison taste good? ›

When people describe venison taste and texture, they often use words like rich or earthy; this is a festive-tasting meat, often imbued with hints of the acorns, sage and herbs that the deer enjoyed during its life.

Incorporating fat into venison is key to mimicking beef. This can be achieved by wrapping the venison in bacon or barding it with beef fat before cooking. Alternatively, cooking venison in beef stock or adding a bit of beef fat during the cooking process can also impart a richness closer to that of beef.

You will want to use the fine die when making sausages. The medium or large plates are perfect if you want coarse ground meat for recipes like chili. If you cut your meat into huge chunks you may need to do a double grind starting with the large or medium plate and finish with the small.

I just usually season the deer meat the same way I would season regular beef. For example, for tacos, I just throw in a little chili powder and ground cumin and cook like normal. Same with a roast – I just season with a little salt and pepper and cook like normal.

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.

You can make my Chili's Secret Sauce recipe revealed here in just a couple of minutes with a simple combination of mayonnaise, ketchup, barbecue sauce, honey, and mustard, plus a little turmeric to add a golden tint.

Mexican oregano is the herb you should be using for chili recipes. (Along with any other southwestern or Mexican recipe for that matter.) Mexican oregano is more robust and citrusy than Greek oregano, standing up to the bold, competing flavors in chili recipes like cumin and chile peppers.