Bucks, Ducks & Brews
Welcome to Bucks, Ducks and Brews! If you are new to the site feel free to browse through the forum but we would love to have have you join us as a member. To join please click "Register" below and create a username, it is totally free and no personal info is required accept for an email address. Once you have created a username you will receive an email to the address you provided to activate. Thanks for your support and we look forward to meeting you.
Connect with BDB on
Facebook Twitter Pinterest Google+ YouTube RSS Feed
Latest topics
» Looks like a wonderful winter stew - and nice game recipe site
2013-01-03, 21:38 by Maddox

» A little Funny to share....
2012-10-18, 23:11 by Maddox

» Grassing in the blind!
2012-09-30, 20:57 by dbagshaw

» 2012 Bustin' Clays!
2012-09-24, 23:09 by Maddox

» What is that? Unexpected Trail Cam Pictures
2012-09-19, 22:02 by Maddox

» New Glarus Brewing Company - Spotted Cow
2012-09-18, 20:20 by dbagshaw

» Beaver removal project!
2012-09-15, 10:22 by dbagshaw

» Preseason dreams!
2012-09-13, 08:12 by dbagshaw

» Miller Brewery Tour
2012-09-13, 08:10 by dbagshaw

» Finally some trout fishing!
2012-09-06, 11:18 by Maddox

Log in

I forgot my password


Venison Chili & Venison & Garlic & Herb Backstrap Marinade

Go down

Venison Chili & Venison & Garlic & Herb Backstrap Marinade

Post  Guest on 2011-01-30, 22:32

This year i made venison chili and a marinated venison backstrap. They came out very good and I thought I’d share them with all the wild game cooks out there. The recipes for the chili and the marinade are as follows.........



Venison Chili:
2 venison roasts
2 small onions, diced
2 carrots, diced
3 garlic cloves (diced)
2 stalks celery, diced
1 bay leaf
1 whole jalapeno
2 tbs parlsley
2 chipoltes (diced)
2 cups venison stock (you can substite beef stock)
1 can crushed tomatoes
1 can diced tomatoes
2 Tbs tomato paste
3 cups water
1 can red beans
1 can white beans
3 chili packets of your choice

Cut venison into stew meat size pieces and brown in evoo on high heat, take out and set aside. Add onions, carrots, celery, garlic, jalapeno, chipoltes, chili packets & bay leaf and sweat the veggies on low heat for 6 minutes. Add the browned venison back into the veggies, add venison stock, tomatoes, & tomato paste, stir and cook for 1 hour on medium low heat uncovered and stirring occasionally. Add beans and cook for another 15 minutes on medium heat until thickened. Add parsley for garnish and add your favorite chili toppers and eat!

Venison Garlic & Herb Marinade:
4 cloves smashed garlic
1 quartered onion
2 tsp dried onion
2 tsp dried garlic
1 tsp dried sage
1 tsp dried thyme
1 tsp dried rosemary
1 tsp crushed red pepper flakes
1 tsp celery salt
2 tsp salt
2 tsp pepper
half cup evoo
1/4 cup dry white wine
2 tbs fresh parsley

Add all the ingredients in a ziploc baggie, shake up, add venison backstrap and let marinade in fridge for 8-12 hours.

Guest
Guest


Back to top Go down

Yummy stuff!

Post  dbagshaw on 2011-01-31, 10:42

Great to see you on here and thanks for sharing the recipes! Perhaps other members will share their best ones as well!

dbagshaw

Posts : 27
Join date : 2010-03-27

Back to top Go down

Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum