Venison Chili Recipe (2024)

FAQs

How do you 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.

Yes and no. In this case, you're basically cooking ground venison, which will cook a lot like beef. But venison will have a gamey taste, so you might want to you soak it in milk or buttermilk.

In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika. Cook on medium 4 to 5 hours.

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

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.

Spices may be used to cover up the 'gamey' flavors in venison. Experiment with herbs like rosemary, marjoram, thyme and sage.

As a hunter, you can ask the process to mix in beef fat or pork fat, or none at all; often people will get some with added fat and some without. Beef fat works well with ground venison, and makes the flavor closer to ground beef.

If you make a poor shot on a big-game animal, all the stress and adrenaline and lactic acid buildup it experiences on its long run before it expires will contribute to a “gamey” flavor in the meat.

Gamey meat is almost entirely a function of the flavors in skin and fat. Most of the stronger aromas we perceive in meat are fat soluble and reside in that fat.

Freezer: Cool cooked chili to below 40 degrees on an instant-read thermometer within 2 hours and place into airtight containers. Frozen chili will last 4 to 6 months in the freezer. Thaw overnight in the refrigerator.

What is the red juice in deer meat? ›

That red liquid is water mixed a protein called myoglobin. See as meat ages, the muscle tissue breaks down – and it doesn't take long. The water and myoglobin cells inside the meat are released and voila, a red blood-like liquid emanates from the meat when it is prepared.

Suppression only fueled this fire and in the 1800's chili was a staple food for cowboys, ruffians, and Adventurers on the Western Frontier. It was even served up in jails. Originally made of dried beef, fat and spices carried in saddlebags, then reconstituted over campfires. It was cheap and hearty and filling.

Cook it long enough

Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender. If you don't have time for a long simmer, try using a slow cooker or making it the day before.

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.

To prevent gamey taste make a clean kill in cold weather, remove the guts immediately and get the meat as cold as possible as quickly as possible. If you have some meat that you are concerned about having a gamey taste try soaking it in milk overnight. That's worked for me in the past. Some folks use buttermilk.

The gamey taste comes from what the deer eat. If they are up in the hills, eating brush they can taste pretty gamey. If they are down in my alfalfa fields, which the whole herd is right now, they would taste much like beef.

Since deer meat is a leaner meat than beef, you'll more than likely have to add olive oil to the meat when cooking it. This is especially true for browning ground meat. I usually just add onions, garlic, and bell peppers with a little olive oil in the pan while I'm browning the meat.