Monday, December 17, 2007

Venison Chili

We're lucky to have Kenny as our neighbor; in addition to plowing our driveway he also gives us venison around this time of year (he and his brother are both hunters.) So I set right to making a chili worthy of such a great treat. To begin, I sautéed onions in smoked duck fat, then added the meat to brown. Next, a variety of dried spices- chili, cumin, cinnamon- plus herbs, cocoa powder, and pepper. Then, soaked red & white kidney beans, a can of tomatoes, some beer, and a slash of cider vinegar. 2 hours later, the chili was perfect on brown rice with beer and a side of cauliflower with a cheddar/yogurt/porcini sauce plus a dash of truffle oil. And twice as good the next day for lunch.

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