Best Wild Game Chili Venison And Wild Boar Recipes

Wild Game Chili image

Provided by Food Network

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 21

1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds ground moose or beef
2 cups chopped Vidalia or other sweet onions
6 cloves garlic, minced
2 28-ounce cans fire-roasted peeled whole tomatoes
1 8-ounce can tomato sauce
1 cup diced bell peppers (any color)
2 tablespoons chopped fresh parsley
1 mild green chile pepper (such as Anaheim), seeded and chopped (or a 4-ounce can green chiles, drained)
2 jalapeno peppers, seeded and finely chopped
1/2 red or orange habanero chile pepper, seeded and finely chopped
1 New Mexico chile pepper, seeded and finely chopped
2 1/2 tablespoons chili powder
1 teaspoon ancho chile powder
1/2 teaspoon chipotle chile powder
Kosher salt
1 1/2 tablespoons ground cumin
1 1/2 teaspoons dried oregano
Freshly ground pepper
1/2 cup beer (or use water)
3 tomatoes

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.

Wild Game Chili image

Provided by G. Stephen Jones

Time 3h45m

Number Of Ingredients 18

2 tablespoons olive oil (or corn oil)
½ pound buffalo meat (diced in ¾ inch cubes)
½ pound elk (or venison, diced in ¾ inch cubes)
½ pound wild boar ( or pork, diced in ¾ inch cubes)
1 onion (medium diced)
2 cloves garlic (chopped)
1 tablespoon kosher salt
½ tablespoon black pepper
2 tablespoons pasilla chile powder
2 tablespoons New Mexican chili powder
½ cup coffee (brewed)
1 bay leaf
9 ounces tomato juice
18 ounces diced tomatoes (canned )
1½ cups beef stock (or one 12-ounce can of beer)
4 cups water
sour cream (for garnish)
gGreen onions (for garnish)

Steps:

Mix all the dry spices together and use half the mixture to season the meat.
Heat the oil in large stock or soup pot until hot but not smoking and brown the meat for 10 - 15 minutes in the pan.
Add the onions and garlic and saute for 3 to 4 minutes.
Add the coffee, tomato juice, bay leaves, diced tomatoes, stock, water and the remaining spice mixture. Simmer for 2 to 3 hours until the meat is tender. You can adjust the consistency with more stock and check the seasonings.
Garnish with sour cream and green onions before serving.