Venison Chili With Apples 

http://www.detnews.com/2000/food/1130/deer/deer.htm

From “D’Artagnan’s Glorious Game Cookbook” by Ariane Daguin, George Faison & Joanna Pruess 
(Little Brown, $35). Adapted from Waldy Malouf, chef-owner, Beacon, New York City.

    2 tablespoons vegetable oil
    11/4 pounds venison stew meat, trimmed, roughly ground or diced
    2 medium yellow onions, finely diced
    2 tablespoons ground cumin
    2 teaspoons chili powder
    2 tablespoons chopped garlic
    2 jalapenos, seeded and finely chopped
    3 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
    Salt to taste
    1 teaspoon black pepper
    11/2 cups chopped canned tomatoes in juice
    1/4 cup tomato paste
    1 cup or more chicken broth
    1/2 cup red wine
    Sourdough baguette, sliced 1/2-inch thick (optional)
    Cheddar or Monterey Jack cheese (optional)
    Chopped scallions, to garnish (optional)

    Heat oil over medium-high heat in a heavy pot large enough to hold all ingredients. Add venison 
and onions, and brown for approximately 5 minutes.

    Add cumin, chili powder, garlic, jalapenos, apples, salt and black pepper, and cook for 5 minutes 
longer.

    Stir in tomatoes, tomato paste, chicken broth and red wine. Bring to a boil, and simmer partially 
covered for 2 hours, stirring occasionally, adding more broth if mixture becomes dry. Taste to adjust 
seasonings, and serve.

    As an hors d’oeuvre, top each bread slice with a little sharp cheddar or Monterey Jack cheese, 
and melt. Spoon on some chili and chopped scallions, and serve.

    Serves 4 as a lunch or casual supper.

Per serving (without baguette, cheese or scallions): 398 calories; 11.2 g fat (2.1 g saturated fat; 
25 percent calories from fat); 39.5 g carbohydrates; 119 mg cholesterol; 606 mg sodium; 35.6 g 
protein; 5.9 g fiber.