Venison Chili Cheese Fries

Discussion in 'Camping, Hiking, Cooking' started by Mark Walker, Nov 8, 2010.

  1. Mark Walker

    Mark Walker Active Member

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    For all you fortunate enough have some game meat, give this a try on a cold, rainy weekend when you can spend some time at the stove. Worth the effort in my opinion.:beer1:(burp, oh man!)

    Venison Chili Cheese Fries
    2 Tablespoon Vegetable oil
    2 Cup Chopped onions
    Salt; to taste
    Cayenne pepper; to taste
    2 Pound Ground venison
    1 Tablespoon Ghili powder
    2 Teaspoon Ground cumin
    Crushed red pepper; to taste
    2 Teaspoon Dried oregano
    2 Tablespoon Chopped garlic
    3 Cup Crushed tomatoes
    1/2 Cup Tomato paste
    3 Cup Beef stock
    2 Tablespoon Masa flour
    1−1/2 Pound Shoestring potatoes
    1/2 Pound Grated Cheddar cheese
    1/2 Pound Grated Monterey Jack cheese
    1 Cup Sour cream
    1/2 Cup Pickled jalapenos
    Preheat the fryer. In a large saucepan, heat the vegetable oil. When the oil
    is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables
    start to wilt. Season with salt and cayenne. Stir in the venison, chili
    powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6
    minutes. Stir in the garlic, tomatoes, tomato paste, and 2 1/2 cups beef
    stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the
    liquid, uncovered for 1 hour, stirring occasionally, or until the venison is
    tender. Skim off the fat occasionally. Mix the masa and remaining stock
    together. Slowly stir in the masa slurry and continue to cook for 30
    minutes. Reseason with salt and cayenne. Fry the shoestring potatoes in
    batches until golden−brown, about 3 to 4 minutes. Remove the shoestrings
    from the oil and drain on a paper−lined plate. Season the fries with salt
    and pepper. Cover the bottom of a large, glass rectangular pan with the
    shoestrings. Sprinkle 3 cups of the two cheeses over the fries. Place the
    fries in the oven and cook for 3 to 4 minutes, just until the cheese melts.
    Remove the pan from the oven and spoon the chili over the top of the fries.
    Garnish with the remaining cheese, sour cream and jalapenos. This recipe
    yields 6 to 8 servings.
     
  2. bitterroot

    bitterroot Love vintage graphite!

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    Sounds awesome Mark! Someone get me a Tums and some blood thinners!
     
  3. Mark Walker

    Mark Walker Active Member

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    Even better with the wing sauce on "em!
     
  4. Ed Call

    Ed Call Mumbling Moderator Staff Member

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    Sounds great. You should send some of that to Old Man for his upcoming snowy days.
     
  5. bitterroot

    bitterroot Love vintage graphite!

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    Is euthanasia legal in Montana?:rofl:
     
  6. Mark Walker

    Mark Walker Active Member

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    "What's all this I keep hearing about youth in Asia"
    Emily Latella:rofl::rofl::rofl:
     
  7. bitterroot

    bitterroot Love vintage graphite!

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    Sounds like something Mariah Carey would have said.......:rofl::rofl:
     
  8. Chloe's DAD

    Chloe's DAD New Member

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    mark i'll make that chilli this week!
    and if your on the peninsula this week and smell something funny you;ll know i made it great:thumb: but if u here sirens then i had too much :beer1:
    thanks for the recipe always lookin for a use of good muley:beer2:
     
  9. Mark Walker

    Mark Walker Active Member

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    Take some pics of the prep work/finished chili and post 'em if you have the opportunity.
    This is great stuff and worth the time/effort.:thumb:
    Make sure you have plenty of cold beverage and toilet paper to follow.:rofl:
     

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