Blueberry Venison Chili

Blueberry Venison Chili  combines a hunter’s favorite game meat with fresh berries and chiles for a surprisingly delicious flavor combination.

Blueberry Venison Chili

Blueberry Venison Chili

By Sue Lau | Palatable  Pastime

Blueberry Venison Chili is my recipe of the day in this surprisingly yum bowl of  chili.

You might think  it odd to throw  some blueberries into chili but actually  it  is not.

Venison, as a game meat, goes very well with the flavors of fruit. And as a very mild tasting fruit, blueberries will mix right in and pretty much disappear while taming the gamey flavor of venison.

Still, it’s a great thing that the flavors of chiles pair perfectly with both venison and  fruit. So if  you  are looking  for something to do with your stash of venison that  you hunted or  were gifted,  this  is a perfectly easy way to use that up.

Blueberry Venison Chili

Notwithstanding  that it  is also chili season as the temperatures cool down. We are definitely getting  some  cool  temps this week  and  will have to watch for a possible frost.

So what better  way to keep warm on  the first  of chilly nights  than with a spicy bowl of chili and  a handful of  crackers?

This chili is a little  different in that  it  uses  no tomatoes.  Blueberries and tomatoes just sounded yuck to me. However a little acidity is  still needed so that is punched up with the addition of some merlot wine. You can use  any general red cooking wine- merlot is  a  bit juicier  than  a dry  wine  like cabernet sauvignon but not  as sweet as a port. If you  have trouble choosing,  lean towards dryer wines.

Blueberry Venison Chili

Blueberry Venison Chili

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Blueberry Venison Chili

Blueberry Venison Chili

Sue Lau
Prep Time 15 mins
Cook Time 35 mins
Course chili, Soups and Stews
Cuisine American
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound ground venison
  • 1 large onion chopped
  • 6 cloves garlic chopped
  • 12 ounces red chile enchilada sauce
  • 1 cup beef broth or venison broth
  • 6 ounces Merlot wine
  • 2 tablespoons ground coriander
  • 1 tablespoon pasilla chile powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 15.5 ounces canned light red kidney beans with liquid
  • 1 cup fresh blueberries

Instructions
 

  • Heat oil in a large pan and brown the venison along with the onions and garlic.
  • Stir in remaining ingredients and simmer for 20-25 minutes or until thickened.

Notes

From the kitchen of palatablepastime.com
Keyword venison recipes

Blueberry Venison Chili

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