HUNTING AT THE RANCH

VENISON CHILI

 

A few years ago my Grandpa mailed me this chili recipe from Field and Stream. It looked pretty interesting so I thought I would give it a try. So far I have made it twice and I love the complexity of the flavors. As all good cooks do, I have my own modifications. If you are looking for something new to warm you up this winter try this one out.

 

Ingredients:

2	lbs venison
1/4	lb bacon, diced
2	medium yellow onions, diced
1	medium red onion, diced
2	jalapeno peppers, seeded and diced
1	red pepper, seeded and diced
1	yellow pepper, seeded and diced
1	green pepper, seeded and diced
2	oz canned chipotle chilies in adobo sauce , seeded and chopped fine
3	cloves garlic, minced
1/4	cup balsamic vinegar
4	tbsp chili powder
1	tbsp paprika
1	tbsp cumin
1	tbsp salt
1	tbsp black pepper
1	tbsp cinnamon
1/4	cup honey
1	tbsp molasses
1	pint Guinness or other stout beer
1/2	cup red wine
1 1/2	c whole plum tomatoes , or 1 whole can
1	can crushed tomatoes
2	cans black beans

Recipe Directions for Field and Stream Editor's Venison Chili

1. In large pan, saute venison until just cooked. Drain and set aside. Cook in batches if necessary to keep from crowding in the pan.
2. In a large pot with a heavy bottom, saute bacon over medium heat until it's brown and has given up its fat. Remove and set aside.
3. Saute onions and peppers in the bacon fat, stirring frequently until soft, about 5 minutes. Add garlic and vinegar and cook for two minutes. Add chili powder, paprika, cumin, salt, pepper, cinnamon and cook, stirring often, for about three minutes. Add venison and bacon. Stir well and cook for one minute.
4. Add honey, molasses, beer, wine and tomatoes. Mix well, bring to a boil, adjust heat to low.
5. Cook at a slow simmer, uncovered, for about an hour and stir frequently. Taste and adjust seasonings, adding more chili powder or chipotle chillies if you want more heat.
6. Add beans and cook for another hour, continuing to stir. The chili is done when it's thick enough to your liking.
7. Garnish with chopped cilantro.

Makes 12 servings - and don't forget the cornbread!

Bait to The Plate - Two Recipes for Wild Boar part 1

For the first recipe you will be fermenting deer corn to make sour corn. The amount of ingredients varies based on the amount of bait you need and the number of days you plan on hunting. It's not an exact science and you cant mess it up as long as you follow these simple guidelines. If you have fresh signs of wild hogs on your land this concoction will bring them in.

This Wild Boar was taken in West Texas and weighed in at 380lbs after he was field dressed. That's a lot of bacon!

Fermentation is the process of turning sugar (found in grains and fruit) into alcohol. In the most simple explanation is that living yeast eat sugar, breathes oxygen, and excrete alcohol and C02. Think about that next time you have a beer!

You will need:

• A large bucket or cooler
• Deer corn
• Water
• Yeast Packets
• Sugar

Put your container in the place you want to store it. Once you fill it up you aren't going to be able to move it easily.  Choose a place cool and dry that animals will not get into it. The garage is usually a good spot. You don't want the mixture to get extremely cold because the yeast will be less active and fermentation will take longer.

Fill the containers with corn leaving room for it to expand as it absorbs the water. Pour sugar into the container next. Think cups not teaspoons, remember this is what will be converted to alcohol. The amount will vary depending on the size of your container. You really cant mess it up because this isn't for drinking, it's the smell that will attract the hogs. I estimate about 3-4 cups for a 5 gallon bucket.

Next add a few packets of bread yeast. Some hunters also add fruit or jello packets. If this sounds good to you put them in now. Fruit also has sugar in it and natural yeast.

Next cover the ingredients with water. Don't forget the corn will expand and you also want to leave a little room so it doesn't spill over. It will bubble when the yeast become active because they are releasing the C02. It may also be worth mentioning that you do not want to use a sealed container for this reason. Now you can cover it with a towel or lid and let it sit. At this point you don't want to disturb your mix. Just let it sit. It will start to bubble in 24 hours in most cases sometimes a little longer in cooler weather. Your sour corn will be useable in just a few days. A week is a good amount of time for a batch.

When you are selecting a spot to bait. Go somewhere with fresh signs of hogs. They move in and out of areas and can travel miles. You may have seen them a few weeks ago, but they could be in another county this week.

When you find your spot remember wind direction for your blind and also safety. You never know how many may come in and you don't want to meet the business end of Hogzilla! When we bait an area we sling it into the trees to get the smell wafting over the ranch and then dig a hole or place it into a feeding device so that they don't gobble it all too fast. Some hunters will also mix kerosene with the corn to keep raccoons out of the corn. They claim the hogs don't mind and that it deters other pest. I haven't tried this because we've never had a problem with them.

Stay tuned for the next post which will be Chef Bonnell's recipe for rack of wild boar with pomegranate rum sauce!

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