Chili con Bambi Recipe

United States · Servings: 4

This is a recipe for venison chili. It has been made successfully with roe deer, muntjac, and springbok.

Ingredients

250 g (½ lb) chopped onion
1–5 cloves garlic (to taste), finely chopped
1–5 tsp cayenne pepper (to taste)
4 tsp paprika or other milder powdered chile
5 tsp ground cumin
30 ml (2 tbsp) olive, corn, or sunflower oil (according to taste)
500 g (1.1 lb) minced (ground) stewing venison (minced lean leftovers from trimming are ideal)
500 ml dry cider or beef stock (how much you will need depends on how fast it boils away)
60 ml (4 tbsp) tomato purée
250 g (½ lb) finely-grated carrots
150 g (6 oz) finely-chopped celery
5 bay leaves
30 ml (2 tbsp) oregano
350 g (¾ lb) dried red kidney beans, soaked and cooked
1 stock cube (optional)
Salt

Sauté the onions, chiles, and garlic in the oil until well softened.
Add the powdered spices and cook for about 60 seconds.
Add the venison and stir well until it has all (more or less) changed colour.
Add sufficient dry cider or stock to cover, but not too deeply.
Add the stock cube (only if you are using cider), bay leaves, chopped celery, grated carrot and tomato purée, and stir well.
Simmer very gently for at least 3 hours, stirring occasionally and replenishing the liquid (with more cider/wine/stock or just water) if it gets too dry. The ideal is to have the sauce with little separate liquid when it is served - but not dry enough to scorch. It may be simmered on top of the stove, or in a very low oven, or in a slow cooker. The sauce is edible after about 40 minutes but is infinitely better flavoured and textured after 3 or 4 hours.
About 30–40 minutes before serving remove the bay leaves, add the oregano and the beans and stir well.
Adjust the salt as needed, stir well, and cook for another 40 minutes.
Serve with long-grain rice, or however else you like to serve chili.