I wanted to buy quail. HEB only had frozen “marinated” quail. I don’t swing on pretreated packaged meats. I bought a couple cornish game hens and thought I was going to make a boring dinner.
I threw together a chile rubbed charred cornish rock game hen stuffed with cilantro and ground lamb with an ancho dewberry coulis, Colorado wild rice and pistachio crusted leeks.
I’m in the process of cooking a venison chili. I took the recipe from Hudson’s and made it my own.
It goes something like this:
Chop bacon and render fat in a large pot. Reserve cooked bacon. Brown venison in small quantities in bacon drippings (crank your stove up to afterburner - you don’t want grey meat). Set browned venison aside. Remove 3/4 juice.
Sautee garlic, Poblano, celery, onion and cooked bacon. Add to chili. Add stock/Ancho/Chipotle puree and tomatos. Add bay leaf, lime, brown sugar, cinnamon, chili powder & cumin.
Bring to a boil then down to a simmer.
Add browned meat and let it hang out for a few hours uncovered. Add beer as chili becomes thick.