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.

Brown venison and onion in a large dutch oven pot. Stir in Chili powder, paprika, garlic powder, salt, & black pepper when venison is partially browned. (This will allow the meat to soak in the seasonings and give the chili a less “gamey” flavor)

Given that deer are leaner than cows, venison is generally healthier to eat than beef. An average cut of venison, in fact, has around half the calories and a sixth the saturated fats of a similarly sized cut of beef. It also has more proteins, vitamins and minerals than beef.

Storing and Preserving Venison Chili

Once made, it will keep for a week in the fridge, and, if you skip the beans, it freezes well. You can still freeze venison chili with beans in it, but the texture suffers a little.

Soaking deer meat in milk or a marinade with acidic components like vinegar, wine, or citrus juice helps eliminate the gamey taste. Alternatively, brining the meat in a solution of water, salt, and sugar can also improve its flavor and tenderness.

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. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

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.

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

Pure ground venison cooks up great with a little cooking fat like pork lard. However, many people like to add fattier cuts of meat or pure animal fat to their ground venison to enhance the taste and spread their venison out into more meals.

Eating venison fresh isn't recommended because of how common parasites and tapeworms are. Even in homemade jerky and fermented sausages, E. coli can stay in the deer's intestinal tract. You should steam, roast, or boil venison to 165 degrees Fahrenheit before drying.

Is venison an inflammatory food? ›

Eating red meat (and meat in general) may contribute to inflammation because of its saturated fat content, according to a study published in Public Health Nutrition. Red meat includes more than just hamburger and steak — it's also lamb, goat and venison.

While lean cuts of venison can be enjoyed in moderation as part of a low cholesterol, heart-healthy diet, it's best to limit your overall intake of red meat.

Put the chili in freezer bags (or other airtight containers), date the bags, and lie flat in the freezer. It tastes just as good in three months as it does the day you make it.

Properly stored, cooked chili will last for 3 to 4 days in the refrigerator. How long can cooked chili be left at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; cooked chili should be discarded if left out for more than 2 hours at room temperature.

Canning your own venison provides your venison with a very long shelf life. Most canning experts say that canned venison is good for up to 2 years. Some even say that it can be stored this way for 4 years, however, 2 is still plenty.

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.