Recipes
Indgredients:
  • 4 lbs. cubed venison roast
  • 3 lbs. mild or spicy sausage
  • 4 medium chopped onions
  • 2 garlic cloves minced
  • 2 green chilies chopped fine
  • 2 T. cooking oil
  • 1 beef bouillon cube
  • 2 T. cumin
  • 1/2 tsp. dry mustard
  • Pinch of oregano
  • 2 (12 oz.) cans tomato sauce
  • 1 (12 oz.) can diced tomatoes
  • 1 oz. vodka or Tequila
  • 2 (12 oz.) cans beer
  • 1 can chili beens
Home Fish & Game Outdoor Clothing & Gear Camping Hiking Climbing & Caving Fishing Hunting U.S. Military
Deer Chili
Combine chopped onions, garlic and chilies in a bowl. Mix deer and sausage and brown in cooking oil in a deep skillet
with a lid.

Add bouillon cube, cumin, dry mustard, oregano, tomato sauce, diced tomates, tequilla and beer. Simmer, covered for 2
1/2 hours, stirring occasionally. Simmer another 30 minutes without stirring. Add a can of chili beans. Simmer another
20 minutes and serve hot.
Did you know that
venison (deer) has
less fat than beef or
pork?