Venison Recipes

This delicious venison chili recipe is just one of many in VENISON RECIPES so, if your family is like mine - you can never have too many venison recipes on hand. Right now, deer hunter in my neck of the Michigan woods are in the tail-end of archery season and the start of rifle on the 15th. The general Kaleva consensus is that there are more deer to choose from this year. Maybe it's something to do with global warming?

VENISON CHILI
1 lb. ground venison, crumbled
2 tablespoons vegetable oil
1/2 cup diced celery
1 cup chopped onion
2 cans stewed tomatoes, undrained (14.5 oz. each)
2 cans red kidney beans, drained (14.5 oz. each)
2 cans tomato soup (10 oz. each)
2 cups water
1 tablespoon chili powder
2 teaspoons cumin
salt and pepper to taste

In Dutch oven over medium heat cook the ground venison in 2 tablespoons vegetable oil for 4 to 5 minutes until browned. Add celery and chopped onion. Cook for additional 4 to 5 minutes. Add the tomatoes, kidney beans, soup, water, chili powder, cumin, salt and pepper. Bring to boil stirring occasionally. Reduce heat, cover and simmer about 1 hour, stir every so often, add more water if needed. Makes 4 to 6 servings.