Originally posted by Jeannie in March 2003 WFD Thread
Venison Chili with Chili-Flavored Crème Fraiche
2 lbs. venison or beef, coarsely ground
2-3 cups milk
2 tablespoons vegetable oil
1 large yellow onion, diced
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon cumin seed
2 tablespoons chili powder
3 cans diced or whole tomatoes with hot green chiles, undrained
1 cup beef stock
Salt
2 to 3 tablespoons sugar
In a bowl combine the venison and as much milk as needed to cover. Cover and
refrigerate overnight. The next day, drain the venison and pat it dry with
paper towels (this eliminates the gamy flavor of the meat). Do not use this
step for beef. In a large heavy pot over medium heat, warm the oil. Add the
onion, garlic and venison and sauté until lightly browned, 15 to 20 minutes.
Add the oregano, cumin, chili powder, tomatoes with chilies, beef stock and
salt and sugar to taste. Stir well, bring to a gentle boil, reduce the heat
to low and cook gently until the venison is tender, 1 to 2 hours.
Chili-flavored crème fraiche:
1 cup crème fraiche (or use 1/2 sour cream and 1/2 heavy cream, let sit 8
hours at room temp)
Dash of ground cumin
1/4 teaspoon chili powder
2 teaspoons fresh lime juice
2 tablespoons minced fresh cilantro
2 tablespoons minced parsley
In a bowl stir together all the ingredients until well mixed. When ready to
serve, ladle the chili into serving bowls and garnish with a dollop of the
crème fraiche.
