Venison Chili Pie


Submitted By: Brian Jackson

Ingredients

  • 4 tablespoons vegetable oil or rendered pork fat
  • 1 medium onion, chopped
  • 6 cloves garlic, crushed
  • 1 pound hot venison sausage (or hot pork breakfast sausage)
  • 1 pound venison stew meat
  • 1 (14-ounce) can crushed tomatoes
  • 1 (14-ounce) can hot chili beans
  • 11/2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 3 to 4 ounces chipotle peppers with adobo sauce, chopped
  • Salt to taste
  • Cornbread:
  • 11/2 cups self-rising cornmeal
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tablespoon bacon fat, melted
  • 1 to 2 green jalapeño peppers, seeds and ribs removed, chopped

    • Instructions


    Heat oil in 5-quart pot or Dutch oven. Add onions; cook five minutes or until translucent. Add garlic and cook one minute. Add sausage and stew meat; cook until browned, stirring constantly. Add tomatoes, chili beans, chili powder, paprika, and chipotle peppers with sauce. Bring to a boil; reduce heat and simmer for two to three hours until stew meat is tender. Salt to taste.
    Heat oven to 400º. Whisk cornbread ingredients together and pour over chili. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.