Oh Deer Gourmet Cookin’ Time is Almost Here

That’s right campers its summer now, full of lake trips, fishin’, campin’ and all sorts of outdoor fun. However, we are screamin’ into fall which means HUNTING SEASON. So all you Bambi lovers and vegans go find some where to hide and keep your comments to yourselves, hug your pets, gnaw on your sticks and twigs, ’cause the rest of us crave sustenance, meat, cooked flesh. Now I know some hunters have blood-lust, the need to kill something. Me, I’m grocery shopping. You’re right, deer are gorgeous animals and I’m in awe every time I see one. However, I also think deer look good in my freezer, too. I’m not a trophy hunter, I’m a grocery shopper, plain and simple. It don’t matter to me, big rack, small rack, no rack, they all eat the same. And the antlers? They can be boiled, sauted, fried, poached, baked, grilled, smoked or however you choose to prepare them and they still won’t eat. Its just not possible. So, I don’t hunt for antlers I hunt for groceries.

Now with hunting season comes….. you guessed it more camping. Which means cooking over an open fire. Nothing tastes the same as food cooked over an open fire. Even if you burn it, it still tastes better than what you burnt on the stove at home. Some people are regular “gourmets” of the campfire. Others prepare the camp kitchen in a little more sophisticated manner. Anybody can cram a hot dog on a stick and scorch it beyond recognition, slap it on a bun with a little relish and onion and snarffle it down. Why not bring a little culture ( huh?!?!) to the woods, some fine cuisine (camp style of course).

The dining experience in camp doesn’t have to be cavemanish (is that a word). I know, some of you go for that very reason. At home you have to be mannerly. In camp, eat with you feet if you want to, right!? No napkins, no silverware, nobody makin’ faces because of how you eat; heaven right!? The point here is to not foofoo up the great out-of-doors but to try something new over the campfire that doesn’t come in a package labeled “may contain one or more of the following”. So here is a freebie for you my version of venison chili.

You better have a big pot ’cause this makes a lot. I could reduce the quantities but when I make this it never lasts long.

Bill’s Chili

2-3 onions chopped

Tbsp chopped garlic (more if you want it)

2-3 cans chopped green chilis

1     can Rotel

2     cans diced tomatoes seasoned for chili

3     large cans tomato sauce

1     larger jar pace chunky salsa (heat range is your option)

2     cans black beans

2     cans kidney beans

2     cans chili beans

3     lbs venison or ground chuck ( no cheap hamburger)

the rest of this will be to your taste

black pepper, white pepper, red pepper, salt, sage

chili powder ( till you have an orangey red color as well as to taste)

cumin ( just till you get that dry cumin taste)

parsley flakes (about a hand full rub them together as you put them in)

start the onions, garlic, green chilis and parsley flakes cooking first. Add some of the chili powder, 3 peppers, salt and sage. You will be adding these again as it cooks and as you add other ingredients until it tastes good to you. When onions begin to turn clear, add meat. Brown meat and begin adding Rotel and chunky salsa as well as diced tomatoes. Add the rest of the stuff and continue seasoning to taste. When the color is right and it tastes good to you, let it simmer stirring regularly so it doesn’t scorch to bottom. If you are over an open fire stir the heck out of it or take on and off the fire so you don’t scorch it. Scorching adds an unwanted flavor that you ain’t gonna cover up.

I hope you try this and enjoy it. I hope I remembered every thing because when I cook I add this and that until It tastes right to me. I encourage you to do the same. Try it at home first. I’ve never had anyone complain about it unless it was to hot.

I told you I had lots of different interests