Venison Chili Con Carne

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.

Drunken Pheasant Recipe


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.