Hearty Venison Chili Hunter J's Original Spicy Award-Winning Recipe (2024)

FAQs

How do you make deer chili less 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.

In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika.

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.

Acidic foods, like citrus juice & vinegars, brighten up the heavy flavor of venison, bring out the best tasting notes, and cut through a bit of that “gamey” flavor. I make sure to use acid in all of my marinades (it also helps to tenderize the meat), and in almost every single dish I make with deer meat.

That red liquid is water mixed a protein called myoglobin. See as meat ages, the muscle tissue breaks down – and it doesn't take long. The water and myoglobin cells inside the meat are released and voila, a red blood-like liquid emanates from the meat when it is prepared.

Venison is high in essential amino acids and in addition, a rich source of thiamine, riboflavin, niacin, iron, and zinc. Venison meat is a perfect choice of protein for those who suffer from cardiovascular disease and are searching for low cholesterol and saturated fat protein choices.

Yield: This Venison Chili recipe makes about 9 cups of chili, enough for 6 hearty servings, 1 ½ cups each. Storage: Store leftovers covered in the fridge for up to 4 days. Make ahead: Cool within 2 hours, cover, and refrigerate up to 3 days in advance.

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.

There are 133 calories in a 1 patty (cooked from 4 oz raw) (85.000g) serving size of Game meat, deer, ground, raw.

How much protein is in venison meatloaf? ›

Meat Loaf Made With Venison/deer (1 small or thin slice) contains 5.3g total carbs, 4.9g net carbs, 5.8g fat, 16.3g protein, and 142 calories.

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.

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.

Venison silver skin, fat, ligaments, and other undesirable parts of a deer that aren't muscle don't taste very good. Deer fat is generally bitter, unlike beef fat. This is probably the number one reason why folks think venison, particularly ground venison, tastes gamey.

Adding pork fat or just regular hamburger in with the game meat will cut down on the venison taste. If you are working with fowl, cutting in chicken or turkey burger will help mellow that flavor.