Monday, November 15, 2010

Deer Beer Pumpkinhead Chili (Venison, Pumpkin and Lager Chili)

In early October, I was speaking to a colleague about the upcoming hunting season. Not wabbit season, or duck season...

but deer season.

Oh deer!
My colleague usually takes his deer to a butcher before bringing it home for packaging and he still had some left in his freezer from last year.

Well, I was glad to take some off his hands to free up some freezer space and shortly after, I was presented with a couple venison steaks and some burger (ground). I immediately went to work looking for what to do with the meat. I didn't want to do something plain, and I wanted something that would best reflect the fall season.

I found a few chili recipes that interested me. One of them had pumpkin, ale and some sweet potatoes. I decided to use that concept as a starting point for what I made. The result was a very large pot of tasty chili.

Deer Beer Pumpkinhead Chili

1+2 tbsp canola oil
1/2 kilo ground venison
2 onions, finely chopped
2 medium potatoes, peeled and diced into 1/2 inch pieces
8 cloves garlic, finely minced
1-2 jalapeno peppers, chopped (optional)
1 bottle of Rickard's Red beer
1 tbsp paprika
1 tbsp cumin
2 tsp ground cinnamon
1/2 tsp cayenne pepper
1 tsp sea salt
1-1/2 cups pumpkin puree
1 can (5-6 oz) tomato paste
3 cups chicken or beef stock (I used chicken)
1 can (28 oz) diced tomatoes
1 can romano beans
  1. Heat 1 tbsp oil over medium-high heat in a deep pot and brown venison, remove and set aside.
  2. Add 2 tbsp oil, onion and potato to pan and saute for 8 minutes until onions are translucent.
  3. Add garlic and stir for one minute.
  4. Add beer to degalze pan and reduce for about ten minutes.
  5. Add jalapeno peppers, paprika, cumin, cinnamon, cayenne, pumpkin, salt and tomato paste, stir and let simmer for 1 minute.
  6. Add venison, stock, tomatoes and beans and bring to a boil.
  7. Reduce to medium-low and let simmer for 90 minutes, stirring occasionally.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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  1. I guess you don't like venison? You could easily substitute buffalo or beef. It'd taste just as good, I imagine.

  2. That looks like comfort food at home.

  3. Oh deer. I've never had venison to be honest. It looks like a mighty tasty chili though. I'd just use beef instead. And your comment on my taco pot pie made me laugh (figures its yours). LOL! Thanks!

  4. Dan! This is a hilarious title for an amazing recipe! I love cooking game when I can get my hands on it! I am totally sharing your recipe this week on my hearth and soul hop highlights at a moderate life on friday! Very cool! Thanks for sharing on the hearth and soul hop and enjoy your dear deer beer! :)alex

  5. Thanks for the plug, Alex! I was so excited about cooking this dish. I still have a couple of small steaks. I'll probably chop them up for a stew of some sorts (I have a beef braised in Guinness recipe that I can adapt).

  6. I might have to keep this recipe from my husband? Why? Because we'd have it every night! :) This looks fantastic!!! :)

  7. I have made a chili with pumpkin, but your version screams comfort food.


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