Health and Nutrition

Venison White Bean Chile


3 tablespoons of olive oil

1 large onion

2 carrots

2 celery

6 garlic cloves

1 bag of frozen corn

2 quarts of low sodium beef broth

1 28oz. can of crushed tomatoes

1 can of blackeyed  peas

1 can of white kidney beans

1/4 cup of worcestershire

chili powder to taste

venison chile

So, something to keep in mind if you are new to cooking venison is that the biggest mistake newbies make is overcooking it.  Venison you do not want to cook long or it will get very tough.  With that said, the first step in this recipe would be to use your oil and cook your diced up venison in a pan. You will want to also cook your onion, celery, and carrot in oil until tender.  Once those are cooked add all of the ingredients together in a big pot.  Add your chili powder to taste.  Simmer on low heat for about an hour.  The longer you simmer, the more the flavor will be released.  Venison is somewhat an acquired taste, but since I am a Wisconsinite, hunting runs deep in my family.  Nutritionally, venison is a superior meat.  It is very lean and high in protein.