My Wild Game Recipe Collection – Thus Far


Here's The Whole Shebang!

Here's The Whole Enchilada!


These recipes have been spread out over so many months, you may  have missed some.

  • Just Ducky – Wild Duck – Chesapeake Barbecued                                          Duck and Roasted Wild Duck
  • 2 Ways with Venison – Pecan-Crusted Venison, Tex-                                    Mex Venison
  • Deer Chili in a Slow Cooker “Brazos River Bottom                                     Killed-on-the-Road Texas Chili” and LBJ’s River Chili


This blog is a companion to my website:

Recipes: Deer Chili – Slow Cooker or Not


Chili Tonite & Hot Tamale!

Chili Tonite & Hot Tamale!


It must be obvious to you by now that I gravitate towards chili recipes with colorful names.

Today is no exception; Buzzard’s Breath Chili is a fun name for a great bowl of red!

This recipe is unique for another reason. If you worry about the spices you add to chili, this one explains some spice uses – and this info carries over to other cooking. Enjoy!

Buzzard’s Breath Chili

8 lbs. venison or 6 lbs. venison and 2 lbs. chili grind pork

3 small cans tomato sauce (8 ounces each)

2 large onions, chopped

5 cloves garlic, crushed and chopped

2 jalapeno peppers

Chili powder – about twice the label amount (I use between 1 & 2 Tbsp.)

Cumin – 2 tsp.

Oregano – 1/2 tsp.

Salt – to taste

Paprika – 1 to 2 tsp.

Cayenne Pepper – to taste

Masa harina- as needed

Beef stock – 1 quart

Chop venison into 3/8″ cubes, removing all gristle/visible fat. Add chili grind pork. Brown in an iron skillet – about 2 lbs. at a time, until gray in color.

Place all seared meat into a large cast iron chili pot, adding tomato sauce and equal amounts of water.  Add chopped onion, garlic, jalapeno peppers (wrapped in cheese cloth), and chili powder.

Simmer 20 minutes, then add ground cumin, oregano, salt and cayenne pepper to taste. As moisture is required, add homemade beef stock until the quart is used, then add water.

Simmer covered until meat is tender (approximately two hours), stirring occasionally, then add masa harina, to achieve desired thickness.

If needed, add paprika for color.  Cook 10 more minutes, correct seasoning to taste, discard jalapenos and serve. Small amount of cumin enhances aroma when added in the last 10 minutes. Makes 12 servings.


  • Make chili as hot as preferred by varying cayenne pepper.
  • Too much oregano will deaden chili, use sparingly.
  • A thick, rich sauce is the secret of good chili; a good homemade beef stock guarantees the sauce.
  • Any personal additions to chili, such as beans, cheese, green onions, corn chips or crackers should be served separately, allowing each person his choice.
  • Any good chili powder should make this chili, but the best are those brands using California or New Mexico chilies.

Addendum: To make the original Buzzard’s Breath Chili, the creator advocates the addition of dried red ants to enhance the flavor, plus cigar ashes to achieve the proper thickness (yep, you read correctly – ants and cigar ashes. I just copy; I don’t create).

He also said that his chili should be prepared over an open cow-chip fire; however, local ordinances and EPA regulations often prohibit this.

What the creator didn’t mention: Add ~ 1/3 masa harina to ~ 1/2 cup hot water. Stir until it starts to expand, add to chili. Stir into chili. If you need more thickening, do it again.

Slow Cooker Directions: Sear meat and add to large cooker, adding tomato sauce and equal amounts of water.  Add chopped onion, garlic, jalapeno peppers (wrapped in cheese cloth).

Cook ~ 6 to 8 hours. One-half hour before finished, add all remaining spices to pot. Add masa harina, as specified above. Let simmer for half hour and remove jalapeno peppers (in cheese cloth) and serve.

(Copied from the Houston Chronicle, at least 15 years ago.)


This blog is a companion to my website:

Recipe: Deer Chili in a Slow Cooker



Chili for Chilly Weather!


This is a tried-and-true recipe for chili-heads. Actually it won the 1988 Chili Cook-Off in Potsdam, East Germany, sponsored by the US Military Liaison in Berlin.

Brazos River Bottom Killed-on-the-Road Texas Chili” – is a fairly unlikely title but was concocted by two brothers, Richard and Mark Beto of Brazos County.

The good news is that it is not necessary for your venison to be ‘road kill’ for this to taste GREAT! 😉   Enclosed are 3 ways of cooking; we enjoy the third — but 30 hours cooking isn’t always reasonable.

Brazos River Bottom Killed-on-the-Road Texas Chili

3 lbs. venison AND 1 lb. pork, coarsely ground or cubed

2 large white onions, chopped

8 garlic cloves, chopped, not pressed

2 (10 oz.) cans diced tomatoes with green chilies

2 (10 oz.) cans of water

1 cup chili powder (yes, 1 cup)

4 tsp. paprika

5 tsp. oregano

1 tsp. ground cumin

1/4 cup masa harina (Mexican corn flour)

Place meat, onions and garlic in a large pot or skillet and cook until the meat is browned.  Drain, if necessary.

Add the rest of the ingredients (EXCEPT the masa harina) and cook 1 and 1/2 hours. Mix masa harina with 1/2 cup HOT water and stir. Add this mixture to the pot and let it cook until the sauce thickens.

Add salt and pepper, to taste. Serve.

Slow Cooker Directions: After searing meat, onions and garlic, add to slow cooker. Add all other ingredients EXCEPT masa harina. Cook on high for 6 to 8 hours. Add hot water mixed with masa harina and cook until thickened.


Richard’s Slow Cooker Directions: After searing meat, onions and garlic, add to slow cooker. Add all other ingredients EXCEPT masa harina. Cook on low for 30 hours (yes, thirty) hours. Add hot water mixed with masa harina and cook until thickened.


While LBJ was president, Lady Bird Johnson gave this recipe to the newspapers – LBJ’s favorite chili recipe!


3 lbs. venison AND 1 lb. pork – cubed or coarsely ground

1 large onion, chopped

2 cloves garlic, crushed

1 tsp. oregano, crushed

1 tsp. cumin

2 Tbsp. chili powder

2 cans ROTEL canned tomatoes and green chilies (Hot, Original or Mild      – your choice)

2 cups water

Cayenne pepper, to taste

Sear meat in large, dry skillet until lightly browned. Add onion and garlic and saute.

Add seasonings, tomatoes, water and hot pepper. Bring mixture to boil. Reduce heat and simmer about 1 hour. Skim off any fat that accumulates. Serves 8 – 10.

Slow Cooker Directions: After browning meat, garlic and onion, put all ingredients EXCEPT seasonings (oregano , cumin, chili powder, cayenne powder) into pot. Cook on high 4 or 5 hours; low temperature = 8 hours. Add seasonings during the last 30 minutes.


This blog is a companion to my website:

Recipe: Wild Game in the Slow Cooker



Venison Stew for a Cold Evening!


Lately, I’ve been getting traffic from folks looking for wild game recipes, using their slow cooker.

Slow Cooker Cooking by Lora Brody has several good ones. (Published in 2001, ISBN = 068817471X, $25.00).

She offers a recipe or two for pheasant, duck and rabbit. Today, however, I’m using her

Venison Stew with Mushrooms

Yield: 6 servings

Cooking Time: 6 – 8 hours on low

Slow Cooker Size: 4 quart

The meat is marinated overnight and the venison comes from the cooker more tender & flavorful than by baking.

The Marinade

1/4 cup vegetable oil

1/4 cup balsamic vinegar

1/4 cup dry red wine

1 large sprig fresh rosemary

1 large sprig fresh thyme

1 Tbsp. honey

2 Tbsp. soy sauce

For the Stew

2 lbs. venison stew meat, cut into 1 1/2 inch cubes

2 Tbsp. vegetable oil, plus more if needed

1 large carrot, peeled and cut into 1/2 inch dice

1 medium onion, peeled and finely chopped

2 garlic cloves, crushed and peeled

1Tbsp. flour – all-purpose

1 1/2 cups dry red wine

1  1/2 cups low-sodium beef broth

2 plum tomatoes, peeled, seeded and chopped (See Note)

2 bay leaves

2 whole cloves

3/4 tsp. salt, plus more if needed

freshly ground pepper, to taste

1 Tbsp. butter

10 ozs. fresh mushrooms, cleaned and cut into 1/4 inch slices

1 Tbsp. currant jelly

2 Tbsp. fresh, flat-leaved parsley

Combine marinade ingredients in non-reactive (plastic, glass) bowl or a large resealable plastic bag. Add meat to marinade and mix to get marinade into the meat. Allow the meat to marinade 12 to 24 hours, occasionally stirring the contents of bowl or kneading meat in bag.

To cook the stew, drain marinade, dry meat with paper towels. Heat the oil in a large saute pan over medium high heat. Brown meat on all sides. Transfer the browned meat into the slow cooker.

Add the carrot, onion and garlic to the saute pan and cook over medium heat for about 7 minutes. Sprinkle with flour and cook, stirring, for about 2 minutes, until you can no longer see white flour. Add the wine, broth, tomatoes, bay leaves,, cloves, 1/2 tsp. salt and pepper (to taste) to the pan.

Bring the mixture to a boil over high heat, scraping up the browned bits from the bottom of the pan. Pour this mixture over the meat in the slow cooker.

Cover and cook on low for 6 hours. Turn the cooker off and let the stew rest, covered, while you make the mushrooms.

Melt butter in saute pan over medium high heat. Add the mushrooms and cook, stirring frequently, for about 10 minutes, until they have softened and browned. Sprinkle them with the remaining1/4 tsp. salt. Set mushrooms aside.

Ladle off about 1/2 cup of the cooking liquid from the stew; place it in a small saucepan. Bring it to a simmer, and then whisk in the currant jelly and continue whisking until the jelly dissolves.

Pour this sweetened liquid back into the stew, stir well and add the mushrooms. Season for taste; remove the bay leaves.

To serve, ladle into wide, shallow bowls. Sprinkle with parsley.

NOTES: To peel tomatoes, plunge them into rapidly boiling water for 10 to 20 seconds, then remove with a slotted spoon. The skins will slip right off.


This blog is a companion to my website:

Recipe: Cooking Up a Wild Game Marinade & a Little Humor


Cooking Up a Storm!

Cooking Up a Storm!


This Marinade is from

Houston Home/Garden, November 1978

It was submitted by Virginia Elverson and she states it is good for venison, duck, goose, fresh pork or lamb roast.


1 medium onion, sliced

2 carrots, roughly chopped

1/4 cup parsley, roughly chopped

10 – 12 peppercorns, crushed

8 juniper berries, crushed*

1 branch fresh thyme or 1/4 tsp. dried thyme**

1bay leaf

1 cup wine (can substitute 1/2 c. vinegar & 1/2 c water)

1 c oil (I prefer olive, but you can use corn, peanut, vegetable)

* If you don’t have juniper berries, substitute 1/4 cup gin for 1/4 cup of the wine

** I think the 1/4 tsp of thyme is skimpy and make it 1/2 tsp.

The game can be marinated from 12 hours to several days. For a stronger herb flavor, heat all the ingredients of the marinade, except the oil, just to the boiling point; then cool slightly and add the oil.

Elverson marinates a leg of venison for 3 days in the refrigerator.


And Now, A Little Humor ……


I borrowed these jokes from a great site:

What are Friends For?

Two men went bear hunting. While one stayed in the cabin, the other went out looking for a bear. He soon found a huge bear, shot at it but only wounded it.

When the enraged bear charged toward him, he dropped his rifle and started running for the cabin as fast as he could. He ran pretty fast but the bear was just a little faster and gained on him with every step.

Just as he reached the open cabin door, he tripped and fell flat.

Too close behind to stop, the bear tripped over him and went rolling into the cabin.

The man jumped up, closed the cabin door and yelled to his friend inside, “You skin this one while I go and get another!”



She told me we couldn’t afford beer anymore and I’d have to quit.
Then one fine day I caught her spending $65 on makeup.
And I asked how come I had to give up stuff and she didn’t.
She said she needed the makeup to look pretty for me.
I told her that was what the beer was for. I don’t think she’s coming back.


Mitesh has a very engaging site; Check it out!


This blog is a companion to my website: