Venison Chili Recipe

3 pounds ground venison
4 green bell peppers, chopped
5 garlic cloves, minced
6 large onions, chopped
2 tablespoons cooking oil
1 to 2 teaspoons Tabasco sauce
2 cans tomato sauce
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
1 teaspoon salt
5 chili peppers, minced (optional)
1 can red kidney beans with liquid
Cooked rice for 4 to 6
Shredded sharp Cheddar cheese 
Brown venison, bell peppers, garlic and onions in deep skillet with oil. Add Tabasco, tomato sauce, and spices; simmer 45 minutes. Add beans chili peppers; simmer 15 minutes more. Serve over rice and sprinkle with cheese. Serves 4 to 6.

Cookbook by author Harold Webster

From the cookbook Game for All Seasons (Great American Publishers), veteran hunter, fisherman, and chef Harold Webster, author of the best-selling The Complete Venison Cookbook, delights sportsmen and those who cook game with 292 seasonal recipes for venison, fish, fowl, and other delicacies from the field and waters.
Included with the recipes are memoirs that chronicle Webster’s passion for hunting and fishing throughout his life. These vignettes—including The Long Walk with JakeYoung as a Spring TurkeyTrash Fish or Southern ComfortThe Last of the Winter’s Venison,How Many Shrimp are in a Pound?Hill Country and the Big Red Squirrel—will entertain and educate with stories about the game being hunted, prepared and cooked.

Webster says, “This is more than just a first-rate game, fish, and fowl cookbook. It is the chronicle of a young boy and his journey through the phases of his life. It is a story about the transit of time and the end of an era when the tempo of life was less hurried and when one had the comfort of place and the time to pause and to witness the moment… to ponder upon what is true in the heart.” Game for All Seasons has been compared to Robert Ruark’s The Old Man and the Boy and is sure to become a classic in its own right.

Fans of Webster’s previous wild-game cookbooks and his popular newspaper column will recognize his expert advice on handling, preparing, and serving game. Then editor-in-chief of Saveur magazine, Colman Andrews said, “I doubt if anybody in America knows more about venison than Harold Webster, and I’m pretty near positive that nobody else knows more ways to cook it.”

Webster knows that the sportsman’s experience doesn’t end when the gun or the fishing gear has been put away. The challenge and reward of the quest are continued when the game is prepared into fabulous meals to be shared with friends and family. Whether you hunt and fish all year long, stick to one season or type of game, or shop for ingredients at your local market, you will find traditional favorites and exotic recipes that take you from the gamebag to the table.

The many venison recipes include Grilled Venison Loin with Blackberry SauceApple and Venison Sausage OmeletFrench Onion Venison Roast, and Blue Cheese Venison Steaks.

Webster’s mouth-watering recipes will guide you through creating Wild Hog ChiliDove Breasts in Cream SauceCajun Crockpot Wild GooseFried Duck ParmesanStewed Rabbit, and Wild Quail in Plum Sauce.

To round out meals, Webster shares recipes for delicious side dishes and desserts such as Crawfish CornbreadPotato Salad with Smoked Venison SausageWild Rice StuffingFresh Blackberry Sherbet, and Baked Banana Pudding.

Game for All Seasons Cookbook is available in local bookstores, gift shops, and hunting supply stores. If you can’t find it locally, contact the publisher, Great American Publishers, toll-free at 1.888.854.5954 or online After the hunt, when the gun, the gear, and the camo are off, sportsmen will find Game for All Seasons an essential resource for creating memorable meals from their bounty.

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Categories: Big Game, Cooking, Recipes

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