ONE MAN’S KITCHEN
VINCE PUCCI
I’d rather be DEER HUNTING … and making Campfire Venison Chili
Ah! Deer season! It has everything: anticipation, preparation, bonding and camaraderie. The
thrill of the hunt, the adrenaline rush. Lasting memories. It’s full of emotion and remembering. It’s about hunting skill, wisdom and patience − or
just plain dumb luck. It’s about mentoring and passing on time- honoured traditions. It’s about controlled passion and getting away, leaving the roar of the cities behind. Some people don’t really understand the awesomeness of hunting. Not every hunter takes
to the deer woods for the simple purpose of killing things. Some of us just enjoy the peace and tranquility .The exercise we get is also a wonderful benefit. And I’m a person who totally enjoys eating deer meat. Venison is a highly-prized, wonderfully delicious and nutritious meat. While the flavor of the
meat is directly related to the animal’s diet, venison is typically described as having a full, deep taste that is somewhat akin to a deeply woody, yet berry- like red wine. It features a texture that is supple and tender.
Campfire Venison Chili A quick and simple recipe
1 tbsp olive oil 2 pounds (1 kg) ground venison 2 cups chopped onions 1 cup diced carrots 4 stalks celery, diced 1 tbsp minced garlic 2 tbsp chili powder 2 tsp paprika
2 bay leaves 1-796 ml canned whole tomatoes, crushed
1 tbsp Worcestershire sauce 2 cups red kidney beans, (soaked overnight if using dry beans).
1 sprig fresh rosemary salt and freshly ground pepper
Heat oil in a large pot over medium heat. Add venison and cook until browned. Spoon into a
bowl. Add onions, carrots, celery and garlic and cook until vegetables are soft, about 4 minutes.
Return venison to pot. Stir in chilli powder, paprika and bay leaves and cook until fragrant. Add tomatoes,
Worcestershire sauce, kidney beans and one and a half cups water. Simmer for 15 minutes. Add rosemary. Cover and reduce heat to medium low. Cook until beans are soft, about 1½ hours, adding more water if needed. Season with salt and
pepper. Serve chili on bannock or any flat bread with a spoonful of sour cream, grated old cheddar,
and chopped chives. A good shiraz or zinfandel, or a bitter pale ale is an excellent pairing with chilli.
30 BOUNDER MAGAZINE
www.bounder.ca www.bounder.ca BOUNDER MAGAZINE 31
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