The KaiKai Book

Chef Graham Brown cooks meatloaf with finest quality venison mince from Duncan New Zealand and Pāmu Farms of New Zealand.

Wild Ohio Cookbook: Venison Niçoise Salad

Fabrication of a Cervena venison Denver Leg

Venison Chili from the FWC Family.. Prep Time: 10 mins. Total cook time: 35-45 mins. 1 lb ground venison, 1 large onion, ½ cup green pepper, 1 clove crushed (or minced) garlic, 1 can kidney beans, 1 15-oz can tomato sauce, 1 can diced tomatoes, ½ cup water, 2 tablespoons chili powder, 1 tsp cumin, 1 tsp salt, 1 tsp sugar, 1/8 tsp black pepper, 1 tsp olive oil. Directions: • Dice onion and green pepper, • Crush or mince garlic, • Heat oil over med-high heat in your preferred deep pot or pan (make sure it is large enough for the amount of chili you are making), • Add venison, onion, green pepper and garlic, • Sauté until meat is browned, • Stir in other ingredients and simmer for 30 to 45 minutes. Tips: GO BIG and double the recipe (or go even bigger!) to meet your needs! Bring the heat by adding chopped jalapeño peppers or red pepper flakes