By the time you read this I will be at the annual Southeast Wisconsin Woodland Owners Winter Conference. Registration is significantly ahead of prior years so the committee must've done a bang-up job on the programming. The change-up this year is no concurrent (breakout) sessions - instead an excellent line-up of woodland and wildlife topics in a TED Talk format style. I'll report back at a future date with the results.
Following this event I have to race back to the Naked City for the Wauwatosa Curling Club's 2019 Chili Spiel. This is a social event that is both limited as to the number of curlers - it also features a limited number of chili contestants. Yours truly is both curling and has entered a couple of gallons of venison chili in the taste-off competition. I'll report back with those results as well.
In case you're interested here's the recipe...
Take a Walk
on the Wild Side Venison Chili
This slow cooker features whitetail deer from Tom and Jill’s woodland located on the Door Peninsula.
No antibiotic-infused feedlot beef here – this is totally free-range organic venison.
This is a featured favorite of Tom’s deer camp. With a very mild kick even Goldilocks would tell you – It’s just right! And when you enjoy this chili you may take comfort knowing that you are doing your part to maintain a healthy balance in both nature and your diet.
Nothing fancy about this stuff – just damn good chow.
Go-ahead and take a walk on the wild side – and thank you for your vote of support!
Ingredients:
Venison
Tomatoes
Pinto beans
Onions
Celery
Ground chilies
Garlic powder
Cumin
Oregano
Paprika
Salt
Cayenne pepper
Masa harina
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