Ok, so as you all probably know i’m Maddox's wife and the only way to earn that name would be me having to put up with the hunting shenanigans and being stuck cooking his kill and making it worth the animal loosing its life. He had his final duck hunt in of the season in DE and they always bring dishes cooked from all kinds of wild game killed that season. This year i made venison chili and a marinated venison backstrap. They came out very good and I thought I’d share them with all the wild game cooks out there. The recipes for the chili and the marinade are as follows.........



Venison Chili:
2 venison roasts
2 small onions, diced
2 carrots, diced
3 garlic cloves (diced)
2 stalks celery, diced
1 bay leaf
1 whole jalapeno
2 tbs parlsley
2 chipoltes (diced)
2 cups venison stock (you can substite beef stock)
1 can crushed tomatoes
1 can diced tomatoes
2 Tbs tomato paste
3 cups water
1 can red beans
1 can white beans
3 chili packets of your choice

Cut venison into stew meat size pieces and brown in evoo on high heat, take out and set aside. Add onions, carrots, celery, garlic, jalapeno, chipoltes, chili packets & bay leaf and sweat the veggies on low heat for 6 minutes. Add the browned venison back into the veggies, add venison stock, tomatoes, & tomato paste, stir and cook for 1 hour on medium low heat uncovered and stirring occasionally. Add beans and cook for another 15 minutes on medium heat until thickened. Add parsley for garnish and add your favorite chili toppers and eat!

Venison Garlic & Herb Marinade:
4 cloves smashed garlic
1 quartered onion
2 tsp dried onion
2 tsp dried garlic
1 tsp dried sage
1 tsp dried thyme
1 tsp dried rosemary
1 tsp crushed red pepper flakes
1 tsp celery salt
2 tsp salt
2 tsp pepper
half cup evoo
1/4 cup dry white wine
2 tbs fresh parsley

Add all the ingredients in a ziploc baggie, shake up, add venison backstrap and let marinade in fridge for 8-12 hours.

Great to see you on here and thanks for sharing the recipes! Perhaps other members will share their best ones as well!