A fav in our home which can be used as well for Venison 🌯 burritos with some Monterey Jack Cheese and garnishes! 🌿 🧀 🍅 Grants Venison Chili This is a combo version of a ground black bear chili had as a kid and my father's chili recipe. 🐻 I am a big fan of using at least two varieties of fresh chilies if you have them- as well as cilantro to season and garnish. 🌿 It adds a fresh taste and sassy taste that cannot be beat. 🍃 I am using canned beans for this, but those brave patient souls that want to can also soak beans overnight if they wish. I’ve made this recipe with whitetails, bear, moose and some older freezer burnt elk a friend gifted me and it turned out great on every occasion. This is a great winter cold weather recipe and is a crowd pleaser at hunt camps. 🫎 🦌 🐻 - 3-5lbs of Venison Chili 🦌 - 6-8 Chillies (your pick- but two varieties) 🌶️ - 1 Large Spanish onion 🧅 - 2 Large Cans of thick tomato sauce 🍅 - 2 Cloves of garlic diced fine 🧄 - 3-4 Tablespoon of chili powder 🌶️ - 2 Large Cans of black beans 🫘 - 2 Large Cans of red kidney beans 🫘 - 2 Tablespoons of Molasses - 1 Tablespoon of brown sugar (if no molasses) - 1 Tablespoon of chili seeds 🌶️ - 1 Fresh Tomato (large) 🍅 - Lime Corn chips 🍋‍🟩 - Plain Yogurt 🥛 - 1 Avocado 🥑 - 1 teaspoon olive oil 🫒 - Cilantro bunch 🌿 - 1 cup of Monterey Jack cheese 🧀 Start by browning your venison and adding the spanish onion to this process. Set aside the meat and combine the chilies finely chopped up with the garlic, some cilantro, and half cup of drained red kidney beans from one of your cans. Heat this up fast and add to the meat. Chop up the tomato and add a half cup of chopped cilantro to this and add to the meat and chili mix. Start to heat this in a skillet together. While that is heating, combine the tomato sauce, chili powder and the rest if the cans of beans (drain and rinse first) in a slow cooker, or stew pot, if you are outdoors a dutch oven works well! Add the brown sugar and/or molasses and once heated add the venison/meat mix and blend well.

First time making biscuits on the stovetop so simple and good.

First try at making it pretty happy with it but I’ll not make it as spicy the next time,the corn bread was perfect

Okay, as a person who measures ingredients with my heart—opposed to spoons and cups—I did my best to replicate one of my family’s favourite recipes. I never make the recipe the same way twice because I’m always using what I have on hand. Depending the season I could be using any sort of game or jam/jelly and have made this with raspberry, blueberry, Saskatoon, strawberry, haksap, apple butter, marmalades, etc. They all came out fantastic with no complaints from my children. So experiment & have fun with it! Meatballs 1 pound ground elk/moose/deer ½ medium white onion, finely diced 4 garlic cloves, finely minced 1 egg 2 teaspoons Worcestershire sauce 1 teaspoon bacon grease/tallow or mayonnaise 1 teaspoon kosher salt 1 teaspoon coarse black pepper ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon dried parsley Sweet & Sour Sauce 2⁄3 cup preserves (jelly or jam and any fruit) 2⁄3 cup BBQ sauce OR chili sauce (or combine 1/2 cup ketchup with hot pepper sauce to your taste) 1. Line a baking sheet with parchment paper or a silicone mat. Then, combine the ingredients for the meatballs in a large bowl, careful not to over-mix. 2. Preheat the oven to 350℉ (17℃). Roll mixture into 1-inch balls. Arrange them onto the baking sheet. 3. Bake for 25-30 minutes (depending on the strength of your oven), flipping the meatballs halfway through. 4. If you want them browned further, switch oven to broil and watch closely until they reach desired browned. Lower temperature back to 350℉ 5. Combine jelly and BBQ/chili sauce in a bowl and mix well before pouring onto meatballs and stirring. Cook until the sauce thickens a bit. Pull from oven and let sit 10 mins and the sauce will thicken further. Stir before serving.

I have been processing and preparing my own game recipes now for my entire life. As a youth I was my fathers retriever when the dog wasn’t out with us and also his game handler; naturally in turn I became interested in preparing game as well after dressing them. This week’s recipe is a family favorite and one that has sparked several arguments over the past burger in our household with our kids! Canuck Venison Smash Burgers: ​ As a devout believer in the entire process of hunting, I have always butchered my own game, no matter deer, bear or moose for that matter including turkeys and small game of all types, fowl and Galliformes such as grouse and pheasants. When we process a deer, I like to bone out the entire animal as I go after the primary cuts of course. I tend to do around 3-4 roasts, stew cuts and mini chops as well. The boned-out meat in excess is put into a large bowl while the rest of the animal is being processed. At the end of this effort is a large bowl of scraps and smaller boned out pieces. Not only does this reduce wasted game but also adds to the process of appreciation and effort knowing you’ve used everything you can from the animal. ​ I like to add the animal’s own fat to this mix and not pork or beef fats, I find deer tastes just fine on its own if it is handled well from the field to the plate. This will all get rinsed well several times; dried with cheesecloth swaths and then ground in the processor for burger. I like to add some Worcestershire sauce and olive oil to the meat at this point if I am going to freeze it. This helps not only in freezer burn prevention but also in having ready to go useable seasoned burger in a pinch once it defrosts. What you will need: ​ 3-4 lbs of ground venison Sourdough buns 1 Spanish onion finely chopped. 1 Tablespoon of Olive oil 1 Tablespoon of Worcestershire sauce 2 Tablespoons of Maple syrup (dark if you can find it) 1 Tablespoon of paprika Black pepper grinder Skillet Heat the skillet and sear the onions in olive oil until they soften - this will take a minute, drop the onion