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Venison Chili

Venison Chili && a Blog Hop Chili Party + Giveaway

January 26, 2014 by Lauren Leave a Comment

Happy Sunday everyone!

I’d like to welcome you to the 2nd Annual Super Bowl and Chili Party Blog Hop hosted by Tumbleweed Contessa. I have partnered with some lovely ladies to help you countdown to “The Big Game” with a few of our favorite game day ideas and not to mention we’re throwing a SUPER Slow Cookin’ Giveaway with great prices. You can enter now, January 26th through February 2nd. 

Super Bowl & Chili Party

Given that we’re throwing a Chili Party, I just have to introduce you to my favorite! When it comes to cold weather, nothing warms my belly up better than a nice hot bowl of chili. There’s just something about it that hits the spot during cold weather. 

Venison Chili -- From Gate to Plate

Surely you have gathered by now that I live on a farm and majority of our food is produced right here on the farm, right? Well if not, now you do! 🙂 When I make chili, I use my own canned tomatoes and venison. Granted if you don’t have ground venison on hand, you can substitute beef…. no worries there. 

Canned Tomatoes for Venison Chili

To tell you the truth, until I made chili this last time (for the purpose of this post), I had never measured anything that goes into it. Granted my chili has never tasted exactly the same, the ingredients are all the same. One of the big differences in each pot I make is the tomatoes. Some are better than others and it just depends on which jug I grab. Regardless, chili is so simple to make and if you’ve never made it…. well then get into the kitchen and get to work! I’m a firm believer that chili should not be made by a recipe, which is probably why until today, I never wrote down what I put it in ha! 

My version includes 7 ingredients and literally takes 3 steps. Brown the meat and onion, add the seasonings, then the tomatoes and beans… So simple! Don’t you think?? Another question for you. Are you a chili with beans or a chili without beans type of person?? Well, again no worries! If you don’t like beans just leave them out. If you like a little spice add some cayenne or some jalapenos. Tweak it to your preferred liking!

Venison Chili
2014-01-25 18:14:45
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Save Recipe
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 1/2 pounds ground venison OR beef
  2. 1/3 cup onion, minced
  3. 1 tablespoon salt
  4. 1 1/2 teaspoon pepper
  5. 1 teaspoon garlic powder
  6. 1/2 gallon (8 cups) crushed tomatoes, plus juices
  7. 1 - 15.5 ounce can Chili beans
Instructions
  1. In a medium stock pot over medium heat, brown the venison and onion until brown.
  2. Add the seasonings, mixing well.
  3. Pour in the tomatoes and beans.
  4. Heat thoroughly.
  5. Serve.
Notes
  1. **See notes in the above text**
  2. **If you're using canned tomatoes, cut the salt back to 1 1/2 teaspoons**
From Gate to Plate http://fromgatetoplate.com/

 Venison Chili

I am also pleased to party with a bunch of great bloggers this year.  That’s right! We are having 10 times the fun with everyone! Think of all the fabulous game day foods and ideas you will find right here.  Be sure to check out the play by play action at all these sites.

Co-Host

TUMBLEWEED CONTESSA 
PIONEER MOMMA
CUPCAKES AND KALE CHIPS
DEAR CREATIVES
MISS INFORMATION
CLARKS CONDENSED
THE BITTER SIDE OF SWEET
HEZZI D’S BOOKS AND COOKS
HEATHER’S FRENCH PRESS
FROM GATE TO PLATE

Now let’s get to the party!

Link up your Super Bowl Party foods, decorations or games and best chili recipes.  Be sure to tell your friends to come share too.  We’ll be here til the last whistle blows on game day.

Don’t forget to enter in the giveaway below!!

Giveaway

a Rafflecopter giveaway

Venison Chili -- From Gate to Plate

Filed Under: Beef, Main Dish, Recipes, Soups, Salads & Sandwiches Tagged With: beef, chili, football, Giveaway, main dish, soup, super bowl, tailgating, venison

Venision Stir Fry with Sugar Snap Peas

Beef or Venison Stir Fry with Sugar Snap Peas

September 5, 2013 by Lauren 3 Comments

Earlier this summer our sugar snap peas were going nuts. It was the first time I tried  to grow them and quiet frankly… I was never really interested in eating them… it was just something new. Maybe because I viewed them as a diet food.. and I don’t particularly like diets… I’d rather just workout instead and still eat what I want! Just watch your portion sizes and you’ll be fine. 

Everyone I’ve seen eat them always eats them raw… after going about a week eating sugar snaps and ranch… I decided it was time to come up with a new way to use them. The first thought that popped into my head was a stir fry. I hadn’t had a stir fry in a long time so… why not. Lets do this! I did give Google a good ol’ search to see what I could come up with and I found this Beef and Snow Pea recipe from The Pioneer Woman. Her pictures looked fantastic and well the recipe sounded great as well.

So after finding Ree’s recipe… I had to do my own thing…

If I haven’t told you this before… I’m more of a “go grab whatever looks good and throw it together” type girl. I rarely follow recipes… except when I’m baking. I still love using baking recipes that require weights instead of cups and such… it’s just so much more accurate. But anyway… 

Off to search the kitchen cabinets for some lovely spices… I didn’t have everything the original recipe called for, but who cares. Also, I didn’t have any flank steak thawed out; I just had some back straps from a deer we had harvested last fall. What are back straps you ask? Well they are part of the loin area… super tender just like any other animals’ loin-eye.

One thing about cooking… you can use whatever it is you have. You don’t have to go to the store and buy flank steak just because the recipe says. If you have a steak thawed out… loin… anything that’s going to be tender… use it. Don’t let one simple ingredient hold you back! Be creative and use what you already have.

Regardless if you have a recipe in front of you… put your own twists and likes into it. I always do 🙂

I’ve made this recipe a few times using different cuts. I’ve thinly sliced up a {beef} sirloin steak, tenderized deer steak (which is really just a slice of loin that has been ran through our tenderizer), and the back strap from a deer. Whether you use beef or venison as most people call it instead of deer…. it’s fantastic!

I love this stir fry and it’s very quick and easy. Who doesn’t like quick and easy these days?!

And when I just want to simply eat sugar snaps by themselves now… I give them a quick sauté and yummy yummy in my tummy!! Sautéing always brings out more flavor… I mean why hadn’t I done this before?!

Venision Stir Fry with Sugar Snap Peas 

Beef or Venison Stir Fry with Sugar Snap Peas
2013-09-05 12:07:18
Serves 4
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1-1 1/2 pounds flank steak, sirloin steak, or venison loin steak (whatever you have on hand), trimmed of fat, sliced thinly against the grain, or in bite size chunks
  2. 3/4 cup soy sauce
  3. 2 tablespoons brown sugar
  4. 2 tablespoons cornstarch
  5. 1 tablespoon fresh ginger, minced or 1 1/2 teaspoons dried ginger
  6. 8 ounces fresh sugar snap peas, ends trimmed
  7. 5 green onions, 1/2 inch slices or 1/4 cup onion minced
  8. Salt to taste
  9. Oil
  10. Crushed Red Pepper
  11. Long Grain Rice or Jasmine, cooked according to package
  12. Chow Mein Noodles
Instructions
  1. In a bowl, mix together soy sauce, brown sugar, cornstarch, and ginger. Pour liquid over the sliced meat in a bowl and toss with hands; set aside
  2. Heat 3 tablespoons or so of oil in a heavy skillet or wok over high heat
  3. Add snow peas and stir for 1 minute; remove to a separate plate. Set aside
  4. Allow pan to get very hot again
  5. Add meat mixture to the hot oil and green onions. Spread out meat, covering the bottom of the skillet (do not stir for a good minute to allow the meat to brown). Turn meat to the other side and cook for another 30 seconds or until meat has cooked (it will not take very long if the meat is sliced thin). Add any remaining marinate to the skillet along with the peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt if needed. Mixture will thicken as it sits
  6. Serve immediately over cooked rice
  7. Sprinkle with crushed red pepper if you would like to add a touch of spice and Chow Mein noodles
Notes
  1. **You can use whatever tender meat cut you have on hand, just be sure to slice thin**
  2. **Do not be afraid to use more sugar snap peas, I've used up to a pound at a time... they're delicious**
Adapted from The Pioneer Woman
Adapted from The Pioneer Woman
From Gate to Plate http://fromgatetoplate.com/

Filed Under: Beef, Main Dish, Recipes Tagged With: beef, deer, dinner, main dish, peas, recipes, rice, steak, stir fry, sugar snap peas, summer, vegetables, venison

I am a country girl, a trained chef, a hunter, an extreme animal lover, a wanna-be photographer, a sports fanatic and much more!
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