Cajun Venison Chili

This month’s recipe will be an easy one to help you use up some of the ground deer you probably have in your freezer!

Cajun Deer Chili is a staple around our house. Having six growing children ranging in age from 14 to 1 month, we need as many one pot dishes as possible. The more I make around my house, the more visitors we seem to have, and that is just fine by me. The cold weather is about to set in, so give this one a try and share it with your neighbors….then tell them it was deer meat!

Allons Manger! (Let’s eat in Cajun!)

  • 2 cups Vidalia onion, large dice
  • 1 cup green bell pepper, large dice
  • 3 stalks of celery, large dice
  • 3 cloves of garlic, smashed or diced
  • 2 pound of chunky ground venison
  • 1/2 pound chopped bacon tips
  • 3 cups of beef stock (I use demi-glace and 1 cup of red wine)
  • 2 large cans (28 oz. each) of whole stewed tomatoes, hand crushed
  • 1 can of red beans
  • 1 can of black beans
  • 5 bay leaves
  • 1 tbls dry mustard
  • 2 tbls paprika
  • 2 tsp annatto chili paste
  • 2 tsp cayenne pepper
  • 3 tbls fresh chopped garlic (always add half when you start and half at the end)
  • 1 tbls black pepper
  • 1 tbls white pepper
  • 3 tbls blackening seasoning (Tony Chacherie’s has a great one!)
  • 1/3 cup brown sugar
  • 1/4 cup balsamic vinegar
  • 2 tablespoons your favorite hot sauce

First, start to brown the venison while leaving it in large chunks, but do not break it up. Once browned, take it out of the pot and hold on the side. Now add all your vegetables except tomatoes and cook for 10 minutes on medium heat until onions are translucent. In a bowl on the side, mix very well all other ingredients (saving half the garlic for the very end). Add back venison, then tomatoes, then the ingredient mixture and cook for another 45 to 60 minutes. Add the remaining fresh garlic and cook about 10 to 15  minutes more before you serve.

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