Deer Chili

 

24 oz deer meat (cured in water)

 

2 tbspn oil

 

2 cup (16oz)yellow onion diced

 

1 cup (8oz) green bell pepper diced

 

1 cup (8oz) garlic minced

 

16 oz can of pinto beans

 

28 oz of canned tomatoes (diced in water)

 

¾ cup of tomato paste

 

2 tbspn coriander

 

1 tbspn cumin

 

1 tspn crushed red pepper

 

¼ tspn ground cloves

 

2 cups beef or vegetable stock/broth

 

 

Heat oil in large stock pot and add deer, onion, bell pepper, garlic, coriander, cumin, crushed red pepper, cloves and saute till onions are translucent and browned lightly.  Add beans, tomatoes, paste and stock.  Let simmer for 2 hours or until deer meat is tender.

 

 

1 jalapeno pepper diced fine

 

2 serano peppers diced fine (or other spicy pepper remove seeds)

 

¾ cup broth (vegetable or beef)

 

 

Place all peppers in broth and put on high heat.  When reduced in half add to stock pot.

 

 

2 tbspn shredded green cabbage

 

1 tbspn shredded red cabbage

 

½  tbspn shredded carrots

 

1 tspn horseradish

 

¼  tspn sugar substitute

 

1 tbspn plain yogurt

 

Pinch of fresh cracked black pepper 

 

 

Mix all ingredients in large bowl and place in refrigerator to settle.

 

 

Pan spray 0 fat

 

½ tspn curry powder

 

½ tspn garlic powder

 

1 tspn parsley flakes

 

½ cup sweet potatoes that have been boiled and sliced ¼” thin

 

 

Slice sweet potatoes 3/8” thick after boiling them till a toothpick removes easily.  Place them on a plate and dust evenly with curry, garlic and parsley.  Spray a hot skillet with 0 fat spray and sear potatoes for a minute on each side till lightly brown.  Remove and serve.