from Taste of Home
Though beef is often used for chili, venison chili also tastes great. This easy chili con carne recipe will keep you toasty on a cold night.
Preparation time: 20 minutes. Cook time: 1 hour. Serves 6.
1 lb. hot Italian sausage
1 large onion, diced
1 medium sweet red pepper, diced
2 lbs. venison steak, cut into 1½-inch cubes
2 Tbsp. olive oil
1 (28-oz.) can crushed tomatoes
1 (14½-oz.) can beef broth
1/4 c. tomato paste
1 Tbsp. brown sugar
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. dried oregano
½ tsp. crushed red pepper flakes
salt and pepper to taste
¼ c. minced fresh parsley
hot cooked rice (optional)
In a Dutch oven, cook the sausage, onion, and red pepper over medium heat until the meat is no longer pink; drain and set aside.
In the same pan, brown the venison in oil. Drain. Add tomatoes, broth, tomato paste, brown sugar, cumin, chili powder, oregano, pepper flakes, salt, pepper, and sausage mix. Simmer, uncovered, for 1 to 1½ hours or until venison is tender. Stir in parsley. Serve over rice, if desired.
The beer in this recipe makes your wild pheasant moist and flavorful. You’ll use one can for the recipe—what you do with the rest in the pack is up to you.
Preparation time: 5 minutes. Cook time: 1 hour.
1 whole pheasant (skinned and defeathered)
1 stick of butter
Seasoning to taste
1 can of your favorite beer
Make sure the bird has been well-cleaned. Pat pheasant dry with a paper towel. Melt the butter and seasoning in a sauce pan. Thoroughly brush bird with melted butter. Pour out (or drink) half the beer. Heat your grill and place the bird over the beer can (you may need to buy a can holder) on the grill.
Cook for about an hour or until done throughout.
Add a little zest to your next cookout with this Asian-inspired wild pheasant recipe. Yum!
Preparation time: 15 minutes. Cook time: 7 minutes. Serves 4.
1 lb. boneless, skinless pheasant breast
6 Tbsp. fresh orange juice, divided
4 Tbsp. dry sherry, divided
½ c. chicken stock, divided
4 Tbsp. hoisin sauce
2 Tbsp. soy sauce
2 tsp. cornstarch
¼ tsp. salt
2 Tbsp. peanut oil, divided
¾ lb. snow peas, trimmed
½ lb. shiitake mushrooms, thinly sliced
4 green onions, thinly sliced
2 Tbsp. fresh ginger root, grated
4 c. cooked rice
Cut pheasant into ¾-inch pieces. Mix with 3 tablespoons orange juice and 2 tablespoons sherry and set aside.
Combine remaining orange juice and sherry with ¼ cup chicken stock, hoisin sauce, soy sauce, cornstarch, and salt in a small bowl. Set aside.
Heat 1 tablespoon peanut oil in a wok or 12-inch nonstick skillet over medium-high heat. When hot but not smoking, add snow peas, mushrooms, green onions, and ginger. Stir and toss everything together for 1 minute. Add two tablespoons chicken stock and continue cooking until liquid evaporates (about 1 minute). Add remaining two tablespoons chicken stock and cook again until it evaporates. Transfer mixture to a bowl and set aside.
Add the remaining 1 tablespoon of peanut oil to the pan and place over medium-high heat. Add pheasant mixture and stir-fry about 3 minutes, until pheasant is done. Stir cornstarch mixture well and add to pheasant along with reserved vegetables. Stir and cook about 1 minute, until sauce bubbles and thickens. Immediately transfer to serving bowl and serve with hot rice.
from Field & Stream
Easy, quick, and with just enough bite, these tasty morsels are a delicious end to your dove hunt.
Preparation time: 5 minutes. Cook time: 20 minutes.
de-boned dove breasts
1 can whole jalapeño peppers
1 tub cream cheese
Preheat grill. Rinse and dry dove breasts. Slice jalapeños in half lengthwise. If you prefer less heat, remove seeds and veins. Cut bacon in half lengthwise.
Fill open cavity of each jalapeño with cream cheese. Top with a dove breast, wrap in bacon strip, and secure with a toothpick. Repeat with all breasts.
Grill poppers over medium-high heat for 15-20 minutes or until bacon is crisp, turning once. Salt and pepper to taste.