Saturday, February 13, 2010

Spicy Venison Surprise


This was a "what can I make with what's in the freezer and cupboard" dish that started with a couple of cans and NO recipe but turned out really good. It's basically chili but with the corn and black beans and consistency, serves up more like a gumbo and it was awesome over some rice, with cilantro and sour cream and cheese on the side.

How does it start?

Well it starts with a little trip north with your three closest guy friends.
Then a couple of very cold days later. . .
You all have some venison to grind up in the kitchen.

This was a "what can I make with what's in the freezer and cupboard" dish that started with a couple of cans and NO recipe but turned out really good. It's basically chili but with the corn and black beans and consistency, serves up more like a gumbo and it was awesome over some rice, with cilantro and sour cream and cheese on the side.

How does it start?

Well it starts with a little trip north with your three closest guy friends.Then a couple of very cold days later. . .
You all have some venison to grind up in the kitchen.

To a pound and a half of that fresh ground meat, which you've packaged and frozen for work nights such as this you're going to add. . .

28 ounce can diced tomatoes
1 can Rotel
1 small can tomato paste
3 tablespoons Penzey's Chili 9000
(Penzey's has stores in most large Midwest cities and you can buy on line).
1 Tablespoon Penzey's Southwest Seasoning (or substitute ancho chili powder, a dash of oregano and some garlic powder to equal 1 T. for the Southwest seasoning)
1 small can chopped jalapenos (I used the hot ones, if you're timid you will want mild or medium)
2 cans black beans drained and rinsed
3/4 bottle Coca Cola WITH SUGAR (bottled in Mexico, sold in Cosco and from some Coke distributers), well worth the money for the clean, clear taste in my opinion.
2 cups fresh corn, frozen (more of Farmer Frank's awesome corn)

Mix and cook in crockpot or on stove on low for a couple of hours. (You can add a 1/4 cup water to it if it's going to cook for a long time or uncovered). I made this last week, and shared a couple of bowls with two male coworkers. It got a definite "thumbs up".
I'm not sure what to call this, it's more soup than stew, but holds up well to a spoon. The broth (OK it has sugar in it) is divine. "Bambi Broth?", "Venison Surprise?", "I May Need to Sleep in a Separate Bedroom Stew?" You be the judge.
 

15 comments:

  1. Happy Valentine's Day, Brigid. I hope it's sunny and warm and filled with myriad numbers of rose bouquets on your doorstep from those hidden admirers.
    And enjoy Kill Bill- it was a bit over the top for me but good for some chuckles.
    God bless.
    Your Secret Admirer

    (OOPSIE- it shows my ID! AUGH!!!)

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  2. That sounds good. Too bad I've already had breakfast and don't have any venison.

    Have a Happy Valentine's Day.

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  3. Would you like to adopt me? I'll wash the dishes. Trade ammo for your cooking.

    Happy Valentines Day!

    See Ya

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  4. Wow! Looks fantastic. It also looks very much what I made saturday, but used finely cubed beef instead of venison. Venison would of been better.

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  5. I vote for "One of us may choose to sleep in a separate bedroom Stew", since I firmly believe the cook ought to take post-prandial circumstance into account when preparing the menu. :)

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  6. I picked up a can of rotel tomatoes when I planned to make one of your recipes (some chicken casserole thing). Didn't end up making it but the tomatoes were great in whatever we tossed them into. They have become a staple in our Spanish rice and a few other things.

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  7. Always check the labels on the imported Coca Cola. What looks like "Mexican" Coke could be imported from Nicaragua or another Latin American country where the local bottlers use corn syrup.

    Mrs. Roscoe lived in an orthodox Jewish neighborhood while she attended med school, and she noticed that the stores near her carried US-bottled Coke made with cane sugar during Passover season and other holidays.

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  8. First Happy Valentines :-) Second, that looks GOOOD! Simple usually works too- I spend WAY too much time doing the same thing after coming home from road trips (searching through the cupboard that is).

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  9. All this and you appreciate the difference between cane sugar and HFCS?

    Gee whiz.

    Jim

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  10. Don't forget the magic ingredient, the snoring of your fellow travellors. it's a special deer lure. Really, it is.

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  11. Demented harp seal?! Now, that cracked me up!

    But 3 tbls of Chili 9000?! Their chili spice blends are AMAZING but strong...

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  12. It can't be chili because it has beans in it. ;-)

    It does however look like a rather tasty venison chili bean stew.

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  13. Sounds wonderful, I just knocked up a batch of venison sausage using 10% pork belly and a lot of black pepper. Fed them to the students on my deer stalking course this weekend, that and free range eggs worked a treat!
    I definetly believe you get a better choice of ingredients over your side of the pond, here its either Schwartz or make it yourself!
    Our Venison Chilli burgers (see we even spell Chili differently!) go down a treat at BBQ's

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  14. Happy belated Valentine's Day Lady!

    As normal, your recipe looks wonderful. The name reminds me of a little trick I pulled on the good wife. I cooked her(at least in my mind) a pretty good dinner and one of the dishes was a self titled "Delicious Stewed tomato surprise" When the good wife inquired about it, I removed the cover and looked her deep in the eyes and said, "Surprise, Tomatoes!" I had to duck and flee from my own kitchen..........

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  15. Hi Brigid, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit http://www.rotelacrossamerica.com

    - The RO*TEL Across America Team

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