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 I’m slowly finishing up the various cuts of venison my husband’s friend shared with us. Recently I used the ground venison for chili. I did an internet search and found a recipe that used common pantry items. The recipe is from a a website called Fox Valley Foodie. It was an excellent recipe and quite tasty. The recipe needed to simmer for three hours, so this would be a do ahead meal.
The recipe called for two pounds of ground venison. Our friend must have included some type of ground fat in the venison (you could literally see it) straight venison would be too lean. Besides the venison, the recipe called for one 28 ounce can of diced tomatoes, 2-cans of chili beans, 1-15 ounce tomato sauce, 1-6 ounce can tomato paste, red onions, poblano peppers, garlic, Worcestershire sauce, beef broth and flour. Due to my oversight, I unintentionally misread the recipe and adjusted a few quantities and omitted some. For starters I purchased two cans of diced tomatoes, omitted the tomato sauce, used yellow onions not red, red kidney not chili beans, omitted the flour and used approximately 1-1/2 cups of beef broth. With these changes my 8 quart Dutch oven was filled to the brim!  I am nearing the end of the venison that was given to my husband and I from his friends in Delaware. Tonight I prepared venison backstrap, better known as the tenderloin. I researched the web and found a recipe for seared venison backstrap on cdkitchen.com. The venison recipe was easy to prepare, however, I did flub it a bit. I was to marinate the venison in a mixture of balsamic vinegar, olive oil, salt, pepper and garlic powder. However, I inadvertently used minced fresh garlic and added chopped fresh rosemary. The rosemary was to be added to the sauté of sliced onions, fresh garlic and brown sugar. However, my mistake paid off.
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