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Say hello to fall with this tasty chili!

CHILI IN THE CROCKPOT

When it comes to simple and satisfying, nothing does a finer job of filling the inner man than a hearty bowl of venison chili. Whether the setting is the chill of full darkness in early season bow camp or bitter cold deep in December, here’s food for the archer’s body and soul. Add some crackers or toasted garlic bread, a salad or some fresh fruit, with a hearty slice of cake to follow for those who have a sweet tooth, and this recipe will satisfy the hungriest of hunters. The beauty of this recipe is that you can prepare it, leave it in the crockpot to simmer to savory perfection, and go hunting.

2 pounds ground (or finely chopped) venison
1 medium onion, diced
1 cup fresh sliced mushrooms
1 garlic clove, minced
1 bell pepper, chopped (optional)
2 ribs celery, chopped
2 tablespoons canola oil
2 (16-ounce) cans kidney beans, rinsed and drained
2 (16-ounce) cans tomatoes, undrained
1 ½ tablespoons sugar
1 tablespoon Worcestershire sauce
1 package chili seasonings (or 1 ½ to 2 tablespoons chili powder)
2-3 cups water
Salt and black pepper to taste

Brown venison, onion, mushrooms, garlic, bell pepper and celery in canola oil. Place in crockpot and add all other ingredients. Mix well, cook on medium for 6-8 hours.
NOTE: Venison is a generic or catch-all term which refers to meat from deer, moose, elk, and other ungulates. This recipe will work well with meat from any of these animals.

Feed the whole family with this tasty dish!

GROUND VENISON CASSEROLE

1 medium onion, finely chopped
1 tablespoon canola oil
1 pound ground venison
2 ¼ cups cooked rice (3/4 cup raw rice)
1 large can tomatoes (2 ½ cups)
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 teaspoon onion salt
1/8 teaspoon pepper
3 strips bacon

Brown ground venison and onion in one tablespoon oil. Mix with cooked rice, tomatoes, and seasonings. Place in 1 1/2 quart casserole and top with bacon. Bake at 375 degrees until bacon is crisp (about 30 minutes). Serves six.

Still have ground venison in your freezer? Here's a great way to use it up!

DELICIOUS HASH CASSEROLE

1 small onion, chopped
¼ cup canola oil (or slightly less)
1 green bell pepper, chopped
1 pound ground venison
salt and pepper to taste
2 cups mashed potatoes
1 can cream-style yellow corn
2 tablespoons margarine

Cook onion and green pepper in oil until tender. Add venison and seasonings and brown. Place mashed potatoes in casserole. Pour venison mixture over potatoes. Add corn and dot with margarine. Bake at 350 degrees for 20 minutes or until brown. Six servings.

Here's another simple yet tasty use for your ground venison!

TEXAS HASH

3 tablespoons bacon drippings
2 onions, chopped
2 green peppers, chopped
1 pound ground venison
1 teaspoon salt
¼ teaspoon pepper
½ cup uncooked rice
½ teaspoon chili powder (or to taste)
4 cups tomato juice

In skillet, sauté onions and peppers in bacon drippings. Add ground venison, salt and pepper and cook until venison is no longer pink. Add rice, chili powder, and tomato juice. Place in casserole and bake uncovered at 350 degrees for about 45 minutes or until rice is tender. Six servings.

Here's another delicious use for your ground venison!

STUFFED PEPPERS

6 medium green peppers
1 cup ground venison
½ cup chopped onion
1 garlic clove, minced
2 cups fresh tomatoes, chopped (or a 16-ounce can of tomatoes)
1 cup cooked long-grain rice
½ teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
1 cup cheddar cheese, shredded

Cut tops off bell peppers; remove seeds and membrane. Scallop edges if desired. Sprinkle inside of cups with salt and pepper.

Brown venison, onion, and garlic. Stir in tomatoes, cooked rice, and seasonings. Add half of cheese. Stuff peppers and place in baking dish. Top with remaining cheese. Bake at 350 degrees for 20 minutes.

TIP: If you do not like your peppers crisp, precook peppers in boiling, salted water for about five minutes and drain well.

This same recipe can be used to stuff tomatoes. Use the pulp from tomatoes and add a little sugar and basil. Top tomatoes with buttered bread crumbs. Add water to baking dish.

Got ground venison? You'll love this simple yet tasty dish!

TEXAS HASH

3 tablespoons bacon drippings
2 onions, chopped
2 green peppers, chopped
1 pound ground venison
1 teaspoon salt
¼ teaspoon pepper
½ cup uncooked rice
½ teaspoon chili powder (or to taste)
4 cups tomato juice

In skillet, sauté onions and peppers in bacon drippings. Add ground venison, salt and pepper and cook until venison is no longer pink. Add rice, chili powder, and tomato juice. Place in casserole and bake uncovered at 350 degrees for about 45 minutes or until rice is tender. Six servings.

Here's another great use for your ground venison!

VENISON NOODLE CASSEROLE

1 pound ground venison
3 cups egg noodles (medium size), uncooked
¼-1/2 green bell pepper, chopped
3 cups tomato juice
1 ½ teaspoons celery salt
salt and pepper to taste
1 teaspoon Worcestershire sauce
½ cup chopped onions
1 can mushroom soup

Brown venison in large skillet. Add salt, pepper, onion, bell pepper, noodles (uncooked), tomato juice, celery salt, and Worcestershire sauce. Bring to a boil and cover. Simmer until noodles are tender. Add mushroom soup, stir and heat through. Serve immediately. Four to six servings.

Try this awesome appetizer. It's a meat lover's delight!

BACKSTRAP IN BACON

Simple, quick, and pretty much a “can’t fail” recipe (unless you overcook, which can be a problem with almost all types of game), this turns the backstrap from deer, elk, or moose into a pure delight. Incidentally, you can also use the same approach for duck breasts.

Cut desired amount of backstrap (loin) into one-inch chunks and place in a bow. Mix equal amounts of water and Dale’s Steak Seasoning. Pour over meat and marinate for six to eight hours.

Wrap each chunk in bacon and secure with a toothpick. Grill or broil until the bacon is crisp and meat reaches desired doneness. Be sure not to overcook. Serve as an appetizer.

Winter chill got you down? Warm up with this tasty stew.

CROCKPOT BRUNSWICK STEW

Call it Brunswick stew (after the coastal Carolina town of that name), slumgullion, catch-all stew, camp stew, or something else, this clean out the freezer meal is hearty and tasty.

4 cups of chicken broth or homemade broth
2-3 cups chopped wild turkey, pheasant, squirrel, rabbit, or other meat
1 pound cooked and chopped venison
1 (10-ounce) package frozen baby limas
1 (10-ounce) package frozen whole kernel corn
½ cup chopped onion
1 (28-ounce) can whole tomatoes, undrained and chopped
2 medium potatoes, peeled and diced
2 tablespoons butter or margarine
1 teaspoon salt
1/8 cup sugar
½-1 teaspoon black pepper
¼ teaspoon red pepper (or to taste)

Place broth in crockpot. Add chopped meat, chopped venison, and other ingredients. Cook on medium for 6 to 8 hours or until potatoes and other vegetables are tender.

Here's a simple yet tasty way to kick up your burgers and hot dogs!

HOT DOG/BURGER CHILI

Both hot dogs and venison burgers sure do benefit from a liberal slathering of chili, and here’s a simple recipe for super chili.

1 pound ground venison
1/3 cup chopped onion
1 package Sauer’s Chili Seasoning (or use your own)
1/3 cup water
1 can (8 ounces) tomato sauce

Brown venison and onion. Add seasoning, water, and tomato sauce. Simmer for 10 to 15 minutes or until thick. Serve with burgers and hot dogs.

Got backstrap? Do it justice with this simple yet gourmet approach.

BACKSTRAP AND BLUEBERRIES

The finest cuts of a deer or elk deserve special attention, and one way to give it is with dishes using fruit. Certain fruits and berries go beautifully with venison, and here’s a prime example.

4 venison loin steaks
2 tablespoons margarine
1 cup chicken broth
juice and zest of one large fresh lemon (about two tablespoons)
4 tablespoons margarine
1 cup blueberries (fresh or frozen)
Several generous dashes ground cinnamon
Several dashes ground ginger
Salt and pepper to taste

Melt two tablespoons margarine in large skillet and cook venison loin steaks to medium-rare doneness. Turn steaks to brown on both sides. Place on platter and keep warm. Deglaze skillet with lemon juice and chicken broth. Cook over high heat to reduce liquid to one-half cup. Lower heat to medium and four tablespoons margarine. Whisk in margarine one tablespoon at a time. Add blueberries, cinnamon, ginger, salt and pepper. Pour blueberry sauce over steaks and serve immediately.

blueberry image: www.FreeDigitalPhotos.net

This recipe will take your grillin' game to a whole new level ...

To make Jezebel sauce, combine equal amounts of apple jelly and pineapple preserves and melt them in a double boiler. Then add horseradish and dry mustard to taste.

Grill or broil venison steaks, seasoned with nothing but salt and pepper, and serve with warm Jezebel sauce. The sauce keeps well in the refrigerator but should always be re-heated in a double boiler. I have no idea where the name Jezebel comes from, but if it is linked to the wicked Biblical woman, the name fits inasmuch as the sauce is sinfully good.

Variations on soup are virtually endless, and when one of the basic ingredients is ground wild game, you know fine eating is in the offing. In this case, ground venison cooked in a soup with a Tex-Mex flair can be used for a main dish at lunch or carried in a thermos for a meal afield.

1 pound ground venison

1 garlic clove, minced

1 medium onion, chopped

1 package (1.4 ounces) dry taco seasoning mix

1 (15-ounce) can stew tomatoes

1 (15-ounce) can red kidney beans, rinsed and drained

1 (16-ounce) can corn, drained

1 (10 1/2 ounce) can beef broth

3 cups water

Tortilla chips

Sour cream

Grated cheese

Brown venison, garlic and onion. Add taco seasoning mix to venison and follow package instructions. In soup kettle, combine tomatoes, beans, corn, broth and water. Add venison mixture and let simmer for 30 minutes. To serve, divide crumbled tortilla chips between six to eight soup bowls and add soup. Top with grated cheese and a dollop of sour cream.

Whether you're at home or in camp, fight the winter chill with this hearty recipe.

After hours of cold in a deer stand or at the end of a long day in deer camp, a bowl of two of a rich, hearty soup can be just the ticket. This particular recipe is virtually a meal in and of itself, with vegetables, pasta, venison, and rich broth. Accompanied by some crusty bread and fruit, it makes a filling meal.

1/2 cup chopped onion

2 garlic cloves, minced

1/2 cup chopped celery

1/2 cup grated carrots

2 tablespoons olive oil

1 (14-ounce) can chicken broth

1/2 to 3/4 pound ground venison, browned

2 (14-ounce) cans diced tomatoes

1 (8-ounce) can tomato sauce

1 (16-ounce) can red kidney beans

1 (16-ounce) can white kidney beans (cannellini)

1 cup cooked ziti

1 teaspoon black pepper

1 teaspoon parsley

1 teaspoon basil

1 1/2 teaspoons Italian seasoning

Salt to taste

Sauté onion, garlic, celery and carrots in olive oil until tender crisp. Add chicken broth and simmer. Brown ground venison. Add venison, diced tomatoes and tomato sauce. Drain and rinse red and white kidney beans; add to soup. Chop ziti with scissors; add to soup. Add seasonings. Simmer for 20-30 minutes.

TIPS: Top with freshly ground Parmesan cheese when served. The soup is every bit as good when warmed over.

Got a spare backstrap in the freezer? Put it to good use with this gourmet recipe.

One of the finest ways to celebrate taking a fine buck, or for that matter a nice doe, is to invite company to enjoy eating "high on the deer."

This recipe makes use of the backstraps and provides a culinary treat which will have you wishing that half the deer was loin. It's fancy fixin's at their finest.

1 whole venison backstrap

1/2 - 1 cup Italian salad dressing

12 whole shrimp, cooked and peeled

1 teaspoon Old Bay seasoning

1 tablespoon butter, melted

2 teaspoons lemon juice

1-2 slices bacon


Cut the backstrap lengthwise to within 1/4 or 1/2 inch of bottom to butterfly. Place meat in Italian dressing and marinate for at least four hours. Cook shrimp in water seasoned to taste with Old Bay seasoning and peel. Place shrimp end to end inside loin. Melt butter in microwave and add lemon juice; drizzle over shrimp. Close meat around shrimp and secure with toothpicks or string. Place bacon strips over shrimp and secure with toothpicks. Place backstrap in a broiler pan and roast at 400 degrees for about 40 minutes or until rare. An instant-read meat thermometer is very helpful here. Meanwhile, prepare wine sauce.

WINE SAUCE

1/2 cup real butter

1/4 cup finely chopped onion

1/2 cup sliced mushrooms

1-2 large garlic cloves, minced

1/2 cup white wine

1/2 teaspoon Worcestershire sauce

Melt butter. Sauté onion mushrooms and garlic until tender. Add wine and Worcestershire sauce and simmer slowly to reduce to about half. To serve, slice backstrap, remove toothpicks, and spoon on wine sauce.

TIP: Serve with baked brown rice and baked apricots; both can be placed in the oven while the roast cooks. Add a green salad and you have a delicious meal.

Big buck down? Honor him with this tasty dish!

GROUND VENISON STROGANOFF

1 pound ground venison
1 medium onion, chopped
1 8-ounce can mushrooms, drained
1 can (10 ½ ounces) cream of chicken soup
½ pint sour cream
2 tablespoons parsley

Brown venison and onion and add mushrooms, soup, salt, and pepper. Simmer 10 minutes. Stir in sour cream and parsley and heat through. Do not boil. Serve over pasta or rice. Serves four.

Still have venison in your freezer? Try this tasty dish!

RICE AND VENISON CASSEROLE

1 pound ground venison
½ cup chopped onion
½ cup chopped celery
½ cup sliced mushrooms
1 clove garlic, minced
1 cup raw rice
1 can (10 ¾ ounces) cream of mushroom soup
1 can (10 ¾ ounces) consommé
1 can water
1 cup sour cream
1 tablespoon margarine
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce

Brown venison in skilled and place in three-quart casserole. Sauté onion, celery, mushrooms, and garlic. Add to casserole. Melt margarine in skillet and brown rice. Add rice and remaining ingredients to casserole. Stir and blend well. Bake uncovered at 350 degrees for one hour or until rice is tender. Stir occasionally. Six to eight servings.

photo credit: www.free-stock-photos.com

Still have ground venison in your freezer? Here's a great way to use it up!

1 pound ground venison
½ cup onion, finely chopped
1 garlic clove, minced
salt and pepper to taste
2 cups cooked, mashed potatoes (no butter or milk added)
¼ cup milk
1 egg, beaten
cracker meal (make by placing crackers in blender or processor)

Lightly mix raw venison, onion, garlic, potatoes, and salt and pepper. Make into patties. Beat egg and milk in a shallow dish. Dip patties in milk and egg mixture, and then roll in cracker meal. Brown patties in non-stick skillet with enough oil to avoid sticking. Cook over medium heat until done. Serve immediately. Six to eight servings.

Here's a quick and tasty venison dish perfect for summer cookouts!

OVEN MEATBALLS

2 pounds ground venison
1 cup quick or regular oats (not instant)
1 cup soft bread crumbs
½ cup milk
1 teaspoon salt

Mix ingredients and roll into two-inch balls. Roll meatballs in flour and place in a casserole. Pour one envelope dry onion soup mix and 1 ½ cups water over meatballs. Bake at 350 degrees for one hour.

Here's yet another great use for your ground venison!

EGGPLANT AND GROUND VENISON CASSEROLE

1 pound ground venison
2 tablespoons canola oil
1 medium eggplant
1/3 cup flour
¼ cup olive oil
2 8-ounce cans tomato sauce
1 teaspoon oregano
1tablespoon grated Parmesan cheese
1 cup grated cheddar cheese
1 teaspoon salt
pepper to taste

Shape venison into thick patties. Season to taste with salt and pepper. Brown in hot canola oil. Slice eggplant into thick slices (skin left on). Season with salt and pepper, coat with flour and brown in olive oil. Place cooked eggplant slices in shallow baking dish. Top each with browned venison patties. Cover with tomato sauce. Sprinkle oregano and Parmesan cheese over all. Top with grated cheddar cheese. Bake at 300 degrees for 35 minutes. Serves six.

Who says ground venison can't provide fancy fixin's?

VENISON PATTIES WITH WINE SAUCE

Ground meat can provide “fancy fixin’s,” and here’s an example.

1 pound ground venison
1 raw potato, grated

SAUCE
1 carrot, finely diced
1 small onion, finely chopped
1 garlic clove, minced
3 tablespoons fresh chopped parsley
2 tablespoons margarine
1 tablespoon olive oil
1 cup red wine
½ cup beef broth
1 tablespoon tomato paste
1 tablespoon cornstarch

Lightly mix venison and potato and make into ¼ pound patties.

Sauté carrot, onion, garlic, and parsley in margarine and olive oil. Add wine, beef broth, and tomato paste. Simmer 10 minutes or until carrot is tender. Dissolve cornstarch in two tablespoons water and add to sauce. Simmer until thickened. Pour sauce over cooked patties. Four servings.

Got some ground venison in the freezer? Try this simple yet delicious recipe.

CHEESEBURGER PIE

1 pound ground venison
½ cup evaporated milk
½ cup ketchup
1/3 cup fine dry bread crumbs
½ teaspoon dried oregano
salt and pepper to taste
1 cup cheddar cheese, shredded
1 teaspoon Worcestershire sauce
1 8-inch prepared pie shell

Combine ground venison, milk, ketchup, bread crumbs, onion, and oregano. Season to taste with salt and pepper. Prepare pastry to line one eight-inch pie plate (or use prepared shell). Fill with venison mixture. Bake at 350 degrees for 35 to 40 minutes. Toss cheese with Worcestershire sauce; sprinkle on top of pie. Bake 10 minutes more. Let stand 10 minutes before serving. Serves six.

Tempt your taste buds with this Old World venison recipe

VENISON SCHNITZEL

Here’s an Old World approach to venison sure to tempt the taste buds of even the most discriminating of game gourmets.

4-6 venison loin steaks
½ teaspoon garlic salt
¼ cup flour
¼ teaspoon pepper
1 egg
2 teaspoons milk
¾ cup dry bread crumbs
½ teaspoon paprika
2 tablespoons canola oil
¾ cup chicken broth
1 teaspoon flour
½ cup sour cream
¼ teaspoon dill weed

Pound venison loin to ¼ inch thickness. Coat with mixture of ¼ cup flour, garlic salt, and pepper. Dip in egg and milk mixture. Coat with mixture of bread crumbs and paprika. Cook in oil in large skillet four to five minutes per side. Remove to warm platter. Add broth to skillet, stirring to deglaze. Stir in flour, sour cream, and dill weed. Cook until thickened, stirring constantly; do not boil. Serve over steaks.

Warm up this winter with this hearty soup.

HERBED WHITE BEAN AND SAUSAGE SOUP

When bow season is just a fond memory and winter’s cold keeps the hunter close to the hearth, there’s nothing like a hearty soup featuring fall’s harvest to warm the inner man. Here’s an example.

1 ½ tablespoons olive oil
2 cups chopped onion
1 cup chopped carrots
2 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon thyme
1 teaspoon dried oregano
1 whole bay leaf
2 cups chopped and peeled tomatoes
16 ounces dried navy (or other white) beans—see tip on beans below
6 cups chicken stock (or water and stock)
1 ham hock
½ pound browned, crumbled, bulk venison sausage
1 (10-ounce) package frozen spinach, defrosted and drained)
Salt and pepper to taste

In a large soup pot over medium high heat, heat olive oil and sauté onions, carrots and garlic. Add dried herbs and bay leaf and sauté for one minute. Add tomatoes, drained navy beans, chicken stock or water, and ham hock. Bring to a boil. Lower heat and simmer until beans are tender (do not let liquid cook away completely—add more if necessary) for about 90 minutes.

Remove ham hock and chop ham. Return chopped ham, along with crumbled venison sausage, to soup. Add spinach and cook for about a minute. Adjust salt and pepper to taste. Serve immediately. Great with hot homemade bread or bruschetta.

Kick up your next tailgate party with this tasty twist to venison burgers!

1 teaspoon Worcestershire sauce
1 pound ground venison
Mustard of your preferred choice

Mix Worcestershire sauce into ground venison and form into patties. Brush mustard onto both sides of patties and grill (using a grilling pan). Do not have heat too high or mustard will burn. Turn frequently and continue to coat lightly with mustard. Burgers are best if still slightly pink on the inside. Serve with lettuce, tomatoes, pickles and mustard on whole wheat buns.


Photo credit: www.FreeFoto.com

Enjoy this new twist on a classic summertime recipe

VENISON KABOBS

1 pound venison loin, cut into chunks.
Make an herb marinade using half cup vegetable oil, quarter cup lemon juice, one teaspoon salt, one teaspoon marjoram, one teaspoon thyme, half teaspoon pepper, one minced garlic clove, half chopped onion, and a quarter cup snipped fresh parsley.

Place venison in a non-metal container. Mix herb marinade ingredients with a whisk and pour over venison. Marinate overnight, reserving a small amount of marinade brush on vegetables. Drain kabobs and place on skewers alternately with desired vegetables which have been brushed with marinade.

Grill until venison is cooked to desired tenderness and vegetables are done. Good vegetable choices include mushrooms, cherry tomatoes, baby potatoes or potato chunks, onions, zucchini, and yellow squash. You may want to partially cook the veggies, especially potatoes and onions, in a microwave before placing on the skewer.

Need a great 4th of July spread? Try this simple but tasty recipe.

VENISON STEAKS WITH MUSTARD RUB

Blend one tablespoon lemon pepper, two tablespoons dry (powdered) mustard, one teaspoon garlic salt, and one teaspoon paprika in a small bowl. Rub mixture evenly over the surface of venison loin steaks. Grill over medium heat, not hot coals, until desired doneness is reached. Turn only once. Be careful not to overcook, because doing so will mean dry steaks.

Ground venison lends itself to incredibly varied uses - meat pies, burgers, soups, meatloaf, and lots of ethnic dishes. In fact, you can use it in most dishes we normally associate with ground beef. Here's a traditional Italian dish which, when served with a salad and bread, makes a fine meal.

1 pound ground venison

1/4-1/2 pound bulk venison sausage

1/2 cup chopped onions

2 garlic cloves, minced

3 1/2 cups meatless spaghetti sauce

1 cup chicken broth

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh parsley

16 ounces ziti, cooked and drained

2 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

In a large skillet over medium-high heat, sauté ground venison, sausage, onions and garlic for six to eight minutes until venison is browned. Stir in spaghetti sauce, chicken broth, oregano and parsley. Reduce heat; simmer 10-15 minutes. Stir one cup of sauce into cooked ziti. Spoon half the ziti mixture into 9 x 13-inch baking dish. Sprinkle with 1 1/2 cups mozzarella and 1/2 Parmesan cheese. Top with two cups sauce, then remaining ziti mixture and sauce. Cover and bake in a 350-degree oven for 20 minutes. Sprinkle with remaining cheese. Bake uncovered 10 minutes longer or until heated through, cheese has melted and ziti is bubbly.

TIP: Try adding a cup of ricotta cheese in the center for a bit of a different taste and texture.

Simple, satisfying, and scrumptious, this approach to preparing venison enjoys the additional advantage of requiring very little prep time. Just a few minutes with some simple ingredients and a hot skillet gives you some mighty fine eating.

1 pound cubed venison steaks

1/2 cup prepared mustard

2/3 cup flour

1 teaspoon salt

6 tablespoons canola oil

Brush cubed steaks on both sides with prepared mustard. Mix flour and salt then dredge mustard-painted steaks in flour. Heat canola oil in a skillet and quickly cook floured steaks until golden brown. Serve immediately.

TIPS: Any type of mustard works well. Don't overcook steaks should retain a hint of pink in the middle. Fix extra if you wish; leftovers make fine sandwiches.

Nothing satisfies like a well-cooked pot of chili. Mongo would be proud.

When it comes to simple and satisfying, nothing does a finer job of filling the inner man than a hearty bowl of venison chili. Whether the setting is the chill of full darkness in early season bow camp or bitter cold deep in December, here's food for the archer's body and soul. Add some crackers or toasted garlic bread, a salad or some fresh fruit, with a hearty slice of cake to follow for those who have a sweet tooth, and this recipe will satisfy the hungriest of hunters. The beauty of this recipe is that you can prepare it, leave it in the crockpot to simmer to savory perfection, and go hunting.

2 pounds ground (or finely chopped) venison

1 medium onion, diced

1 cup fresh sliced mushrooms

1 garlic clove, minced

1 bell pepper, chopped (optional)

2 ribs celery, chopped

2 tablespoons canola oil

2 (16-ounce) cans kidney beans, rinsed and drained

2 (16-ounce) cans tomatoes, undrained

1 1/2 tablespoons sugar

1 tablespoon Worcestershire sauce

1 package chili seasonings (or 1 1/2 to 2 tablespoons chili powder)

2-3 cups water

Salt and black pepper to taste

Brown venison, onion, mushrooms, garlic, bell pepper and celery in canola oil. Place in crockpot and add all other ingredients. Mix well, cook on medium for 6-8 hours.

NOTE: Venison is a generic or catch-all term which refers to meat from deer, moose, elk, and other ungulates. This recipe will work well with meat from any of these animals.