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#1 | ||
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Real Ale Junkie
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#2 |
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Senior Member
Join Date: Dec 2008
Location: Pittsboro, NC
Posts: 277
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Cold and dreary is definitely a great day for some venison chili! I just make up my regular chili recipe but substitute the venison, I also like to add a little sausage or chorizo since the venison is so lean. Another great thing I have started doing is stuffed peppers and chili rellenos with venison.
You have to find a friend to hook you up with a tenderloin to smoke. I have to beg my friend all year and usually he will come off on one. I guess I could just buy a gun. |
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#3 |
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Member
Join Date: Jan 2009
Posts: 99
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I vote venison chili!
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#4 |
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GO BLUES!!
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Another vote for chili.
__________________
x x I ain't drunk... I'm just drinkin'! |
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#5 |
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Senior Member
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cook up some rice, mix with black beans and shredded cheddar and jack cheese and season to taste, add ground venison, stuff into bell peppers, bake, yum!
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#6 |
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Senior Member
Join Date: Jan 2009
Location: New Orleans, LA
Posts: 219
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Link sausage or boudin!!
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Barking Dog Brewery |
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#7 | |
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Senior Member
Join Date: Apr 2007
Location: Nashville, TN/Forest Park, IL
Posts: 2,753
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You'd better be throwing some of that into some Thanksgiving stuffing.
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Quote:
Fermenting: Old Ale, Buffalo Trace Club Barrel Brew Wee Heavy, All Citra IPA, The Blonde Twins (001/3787 split), English Mild (1275/1882) Planning: Barleywine, Belgian Dark Strong |
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#8 |
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Homer want beer NOW!
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Oh, chili would be good. I am not hunting this year, but I am probably filling in at work for a hunter, and if I'm lucky, I might find some venison coming my way too. I'm partial to some good steaks, but I'll eat any and all of it.
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#9 |
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Senior Member
Join Date: Feb 2008
Location: Middleborough, MA
Posts: 1,342
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Red Gravy
Venison in pasta sauce = WIN!
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Primary: Dunkelweizen, Meads, Ciders Secondary: Oud Bruin/RIS/English Barleywine On tap: Alt (cellar temp), IPA, Stout, Graff, CAP On deck: IPA, Schwarzbier, Weizenbock, Blatic Porter, Cali Common, Sumptin SOWAH |
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#10 |
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Senior Member
Join Date: Aug 2008
Location: New York
Posts: 260
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+1 on link sausage. I just made 7lbs of Chaurice (cajun sausage) this afternoon.
Recipe: http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/ |
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