September 30, 2012

Elk Chili

By: Angela Ellis

Ingredients:

2 lbs. ground elk
1/4 cup vegetable oil
1 large onion
1 green bell pepper
3 ribs celery
1 cup sliced mushrooms
6 ripe tomatoes, peeled and diced
1 medium zucchini, cut in cubes
1 (32oz) can V-8 juice
1 (16oz) can red kidney beans
1 (16oz) can chili beans
1 (6oz) can tomatoe paste
1 tsp. ground cumin
1/2 tsp. chili powder

Instructions:

In skillet, brown elk in vegetable oil, stirring to break up. Add onion, bell pepper, celery and mushrooms; continue cooking until vegetables are tender. Mix meat and remaining ingredients to soup kettle and simmer about 2 hours, stirring often.

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Venison Stir-Fry

Mix sugar, dill and soy sauce in bowl. Coat venison with sauce mixture and set aside. Heat oil and butter in skillet on high. Add venison and sauce and cook about 5 minutes. Remove venison from sauce and add broccoli and onion to sauce. Cover and cook until tender. Add back venison and apples and mix together. Serve over rice.

Big Game, Deer, Wild Game Recipes, Ingredient Wild

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