Here's an unnamed recipe I conjured for a tailgate party...  Our local
exotic meat store came in a might handy, saving me hours of tracking
the elusive wild boar, not to mention smoking it.

Hunter's Hockey Tailgate Chili

(This is a more than slight variation of Carroll Shelby's Chili 
 taken from Jane Butel's book, Chili Madness.)

roughly 1/2 cup olive oil
2-1/4 pounds venison flank, cubed
2-1/4 pounds elk, cubed
1/4 pound smoked wild boar back bacon, diced
1 large can tomatoes (3 or 4 fresh diced would be better)
1 can (16 oz) tomato paste
2 bottles Grant's India Pale Ale
3 bunches of cilantro 
Lots of garlic (see instructions)
2 very large yellow onions, diced.
2/3 cup dried chili spices
  I used a mixture. Two 1 oz bags of moderately hot
   dried ground pasilla, maybe 1/2 cup of mild red
   paprika and some VERY hot dried chili seeds to 
   round out the measure.
2 pickled jalapenos, diced
1 TBLS oregano
1 TBLS cumin
1 TBLS salt
1 TBLS fresh ground black pepper

I sauteed the diced back bacon in oil with a couple teaspoons of
garlic and some of the chopped onion.  It was quite smokey smelling so
I knew from past experience with smoked meats it was best not to use
too much.  The fry pan was not full I'm guessing it was on the order
of 1/4 pound.

I used store bought chopped garlic.  It doesn't pack quite the punch
of fresh. So for every medium fry pan of meat and onion and a smidge
of oil, I added at least a heaping teaspoon of garlic.

Sautee all the meat in this fashion a fry pan at a time with some oil,
some garlic and some onion.  I ran out of onion before I ran out of
meat but decided against using a third onion, since I already realized
I would be pushing the limit of the chili pot.  If you've got the room
throw in an onion, this aint cuisine it's chili.

Somewhere along the process of sauteeing I had some dead time so I
opened the canned tomatoes, paste and a beer and dumped those in the
chili pot.  After finishing up browning all the meat the pot was
pretty thick so I dumped in another Grant's IPA. 
   
I then added in the spices, jalapeno and chopped cilantro.  The
recipe I had said simmer uncovered for an hour, taste and adjust
seasonings then simmer another hour.  I had double the meat so
I doubled the time and simmered covered for 3 hours and uncovered
for 1.  Then I let cool and refigerated overnight before reheating
and serving.  

One cautionary note...check the price of boar, elk and venison before
purchasing!! 
 
Neal C. Johnson         INTERNET: neal@atmos.washington.edu