Venison Chili with Apples

0

This venison chili recipe comes from Waldy Malouf’s “The Hudson River Valley Cookbook,” but the version I used was adapted from Waldy in “D’Artagnan’s Glorious Game Cookbook.” I liked the D’Artagnan one better because it used a little less of the ingredients and I didn’t need a huge batch.

Venison Chili with Apples

Venison Chili with Apples

This venison chili recipe comes from Waldy Malouf’s “The Hudson River Valley Cookbook,” but the version I used was adapted from Waldy in “D’Artagnan’s Glorious Game Cookbook.” I liked the D’Artagnan one better because it used a little less of the ingredients and I didn’t need a huge batch. The cookbook also suggests putting a slice of cheddar on a sourdough baguette and melting it under the broiler, then topping with chili as an hors d’oeuvre.

Yield: 4 servings.

Ingredients

  • 2 tablespoons olive oil
  • 1 1/4 pounds venison stew meat, trimmed, roughly ground or cut into small dice
  • 2 medium yellow onions
  • 3 Granny Smith (or other tart) apples
  • 2 tablespoons ground cumin
  • 2 teaspoons chili powder
  • 2 tablespoons chopped garlic
  • 2 jalapenos, seeded and finely chopped
  • Salt to taste
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups chopped canned tomatoes in juice
  • 1/4 cup tomato paste
  • 1 cup or more chicken broth
  • 1/2 cup red wine
  • Grated cheddar cheese
  • Chopped scallions

Instructions

  1. Heat oil over medium-high heat in a stockpot large enough to hold all the ingredients. Add onions, sweat a few minutes, then add venison. Brown about 5 minutes.
  2. While the meat is browning, peel, core and cut apples into 1/2-inch dice. Add the apples, cumin, chili powder, garlic, jalapenos, salt and pepper to the pot. Cook for about 5 minutes longer.
  3. Stir in tomatoes, tomato paste, chicken stock and red wine. Bring to a boil. Simmer, partially covered, for 2 hours, stirring occasionally, adding more broth if the mixture becomes dry. Taste to adjust seasonings and serve, garnishing with cheddar cheese and scallions.
http://food.lohudblogs.com/2011/02/02/venison-chili-with-apples/

 

 

 

Share.

About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

Leave A Reply