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Venison Chili
Recipe courtesy Emeril Lagasse, 2006

Ingredients
4 strips bacon, diced
2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
1 cup chopped onions
1 cup chopped green bell peppers
2 garlic cloves crushed
1 cup Cabernet Sauvignon or other dry red wine
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 (16-ounce) can chopped tomatoes
1 cup beef stock
Salt and pepper


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

1 cup grated Sonoma Jack cheese

Directions
In a large saucepan, cook the bacon until the fat is rendered, 4 to 6
minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the
venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until
well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute
over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a
boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and
pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add
the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check
the seasoning and serve with the grated cheese.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved