1 pound ground venison small amount of fat if needed 1 medium onion chopped 1 green pepper chopped 1 large can of tomatoes 1 small can of tomato paste 1 can of caliente-style kidney beans 1 package of prepared chili mix chili powder if desired 1/2 cup water salt and pepper
Brown ground venison (in oil or fat if the vension is very lean) in a large, heavy skillet or heavy sauce pan. Remove the venison, brown the onion and green pepper. Add all remaining ingredients, including the browned venison and cook on medium-low heat for one-half hour.
Since venison is a very dry meat, the addition of fluids, butter or other fat improves the tenderness of the meat. Most venison is very mild in flavor; however, if any strong flavor exists, trim away all fat. Strong flavors seem to be concentrated in fat.
Standard methods of cooking beef and lamb are usually successful for venison. Roasts benefit from cooking at a low heat for a long period.
Venison is not as high as beef in fat content. A lean venison roast contains about 75% water, 20% protein and 2% fat.