Venison Sausage And Black Bean Chili Recipes

SLOW COOKER VENISON CHILI FOR THE BIG GAME

Steps:

• Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper.
• Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.

VENISON AND BEANS

Steps:

• In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Transfer to a 2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through.

VENISON AND BLACK BEAN CHILI WITH TOASTED CUMIN CREME FRAICHE AND WHITE CHEDDAR CORNBREAD

Steps:

• Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
• Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
• Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
• Preheat oven to 400 degrees F.
• In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.

VENISON, SAUSAGE, AND BLACK BEAN CHILI

Steps:

• Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; saute 5 minutes or until onion is tender, stirring to crumble sausage.
• Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally.
• Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil.
• Cover and reduce heat. Simmer for 1 hour and 15 minutes or until venison is tender.
• Stir in black beans; cook 10 minutes or until thoroughly heated.
• Top each serving with crumbled goat cheese. Serve with jalapeno slices, if desired.

VENISON, SAUSAGE, AND BLACK BEAN CHILI

Steps:

• Remove casings form sausage. heat a large dutch oven over med-high heat. Coat pan with cooking spray. Add sausage, onion,and garlic to pan; saute 5 mins or until onion is softened, stirring to crumble sausage. Add venison. cook 4 mins until browned. Stir in tomato paste; cook 3mins. Add chicken broth and next 5 ingredients (thur cumin), scraping pan to loosen browned bits; bring to a boil. Cover , reduce heat, cook for 1 hour and 15 mins or until venison is tender. Stir in black beans, cook 10 min. Top each goat cheese crumbles.