chili question for Uncle E

Hawkeye5

Hawkeye5

Joined
Jan 6, 2006
Messages
2,563
I watched you cook chile on the AGI's u-tube video. But do you do anything different when you use Deer meat to make your chile.

I used my BK-14 to cut up the onions.;)

Thanks a bunch.:thumbup:

Hawkeye

The Black pepper really does make it better.
 
Soak the venison in tomato juice overnight.

I'll poke the badger, and get his ass back on here to give you his answer, brother.

E's been covered up in "honey do's " of late.

Moose
 
I look forward to Ethan's answer as well.... I know in general deer meat has less fat than other meats, so if it were me I'd probably add more fat. Of course this often means.... BACON.
 
O.K. Moose thanks a bunch.
Moosez45 said:
Soak the venison in tomato juice overnight.

I'll poke the badger, and get his ass back on here to give you his answer, brother.

E's been covered up in "honey do's " of late.

Moose
Click to expand...
 
Boy ,I hope Uncle E gets those Honey Do's finished before long. That Deer meat has been soaking for a while now.:)


Hawkeye
 
Heya Hawkeye! I've just recently cleared the ol' freezer of some deer sausage that was on the cusp of being too freezer-burnt to be edible. I slow-cooked 'em in the crock-pot for several hours with V8 juice, mustard, a splash of vinegar, black pepper and hot sauce. Then I sliced up the sausage and pan fried them with bacon and onions, then dumped them into another pot to simmer with a roasted red pepper and garlic pasta sauce. Not chili, but I reckon it would work the same. Never tried venison chili but it sounds like a wicked idea... I'll be watching this thread! :thumbup:
 
Hawkeye5 said:
Boy ,I hope Uncle E gets those Honey Do's finished before long. That Deer meat has been soaking for a while now.:)


Hawkeye
Click to expand...

I poked him today, while we were at lunch.

He's what I say about it, when E's ready to be on, he'll be on.

That's about all I'm willing to say right now.

Moose
 
For ground meat chili, I would add in some ground pork or veal - ideally grinding it with the venison myself. This adds some fat and keeps the meat from being too dry. For cubed meat, there's not much to change. I don't want oily / greasy chili.

I would likely add some additional cumin / smoked paprika, as the venison has a deeper flavor which will stand up to the additional seasoning.
 
That's cool . Thanks for your help Moose. :thumbup:
Moosez45 said:
I poked him today, while we were at lunch.

He's what I say about it, when E's ready to be on, he'll be on.

That's about all I'm willing to say right now.

Moose
Click to expand...
 
I believe right now he is out of town. So that would explain the current lack of response. I will ask him at the end of the month for his recommendation though while camping and see what he says.
 
Uncle Ethan is the real deal Cordon Blue chef. Not many of them cook chili but Uncle E does. His cooking has subtlety, simplicity and perfection. If I didn't have to support my family and pay off my student loans, I would take a vow of silence and study him like a monk. Every time I am around him I learn SO much. I too am interested in his answer to this.

What I have done so far with venison in chili is to grind it and mix it with pork. 30-40% pork to 70-30% venison is usually how I do it. I buy a pig every year and I shoot deer so I don't use a lot of beef. I have not had as good of luck with chunks of venison in chili because they always seem to end up a little stringy or tough. I'm very interested in what uncle E has to say about venison in chili. He was very particular about the beef we bought for his chili. He can explain to you subtle differences between different cuts of beef and how they cook up in chili.
 
Thanks brother that would be great .
Chameleonbear said:
I believe right now he is out of town. So that would explain the current lack of response. I will ask him at the end of the month for his recommendation though while camping and see what he says.
Click to expand...
 
I told his old ass. I'm surprised he sent off worldwoods knife, to be honest.

Hawk, I will get you an answer, even if it kills the old man. Which I doubt it will.

Bastid is tough.........

Moose
 
Thanks Moose and Doc. I have been a deer hunter scene 1977 and where I hunted for 22 years we could kill 4 deer year. When all three of my girls lived at home I made deer chile at least once a month for 22 years. I used ground deer meat ,onions,fresh garlic, tomato's out of my garden and chile powder and cumino. Salt and black pepper. That's about it.The longer you cook it the more the ground deer meat brakes down and the better it is to me. I added water when It got dry.
When we serve it up me put grated cheese in it and it takes on a different taste. That's the way I have done it for a long time. I just was wanting to know how Uncle did it.I know he is a good cook and know's a lot about good food.
It would be really cool to go to one of his gatherings and help or watch him cook.I am sure I could learn a lot from him as well.I like his attitude with his cooking and what he uses in his cooking on your video Doc.
Thanks
Hawkeye
 
Last edited:
Hawkeye5 said:
Thanks Moose and Doc. I have been a deer hunter scene 1977 and where I hunted for 22 years we could kill 4 deer year. When all three of my girls lived at home I made deer chile at least once a month for 22 years. I used ground deer meat ,onions,fresh garlic, tomato's out of my garden and chile powder and cumino. Salt and black pepper. That's about it.The longer you cook it the more the ground deer meat brakes down and the better it is to me. I added water when It got dry.
When we serve it up me put grated cheese in it and it takes on a different taste. That's the way I have done it for a long time. I just was wanting to know how Uncle did it.
Thanks
Hawkeye
Click to expand...

Something to bear in mind, dinner at Ethan's house, is a whirl of WTF!!!?!11!? is he doing tonight? I've had the good fortune to eat Ethan's cooking, at least once a month, and even "a quick lunch" involves shit I can't pronounce.

Ethan kinda feels his way around a meal, and folks chewin' on it. He's a made a living on his taste buds his entire life, I mean, imagine, growing up knowing you're gonna be named the custodian of the world's greatest cookbook.

Now, you have John and Megan Becker (feels good to type that, I knew them when they was just shacked up:D), who, IMHO, have the culinary skills between them to take over the world. Seriously, they got mad skills that make's E look like he's been using an EZ Bake over for the last 40 years. :D (E's gonna read this and punish me, just so you know.....)

AND..... the one thing I've learned about knives and cooking, you gotta make it for the guy behind your eyeballs............

Everyone else can either fall in step. or fall out of formation.

Moose
 
Moosez45 said:
John and Megan Becker (feels good to type that, I knew them when they was just shacked up:D), who, IMHO, have the culinary skills between them to take over the world.
Click to expand...

You got that right. I have had their biscuits, their tacos asada, their chimichurri, and several other items. All world class.
 
Coming for the Biscuit Man . I know that is right.
Guyon said:
You got that right. I have had their biscuits, their tacos asada, their chimichurri, and several other items. All world class.
Click to expand...
 
Last edited:
Guyon said:
You got that right. I have had their biscuits, their tacos asada, their chimichurri, and several other items. All world class.
Click to expand...

no no no, megan's the cook. she got the test kitchen, and the horse of sudden death to sample from. john is cool, with his bbq obsessions and big green egg temperature control tempting ways, though his new 475 dF gloves of doom shall test him ...

E? he can throw a nice steak or other meal down, while you is getting busy with distracting alcohol and bam, next thing you know his wife is probing your relationship issues and tastes in hippy girls :) cough.

i mean, dam those Beckers...
 
You must log in or register to reply here.
Back
Top