Cooking North Idaho venison chili
Winter arrives in North Idaho. Deciduous trees say goodbye to their leaves, my garden beds lay dormant waiting for the warmth of spring to wake up the worms sleeping in the soil and I am restless.
Searching for emotional warmth, I slowly scroll pictures on my Nikon for this past summer's activities. Viewing pictures on the camera, I relive catching a 16-inch cutthroat trout on the Coeur d'Alene River with my granddaughters, eating a plump Cherokee Purple tomato picked fresh from my garden and scouting deer on Fernan Saddle as the forest turns from green to red, to yellow then gold.
With each picture I become more excited for spring and search for work to keep my idle hands busy. I reline my fishing rods, fly reels and my granddaughter's fishing poles, clean my guns, tie four dozen pale morning duns (my favorite dry fly for the Coeur d'Alene River) and vacuum the carpet in my Jeep.
Still restless, I clean my bow and take it to the woods to ensure it still works. As I drive higher and higher up the mountain, wet roads turn to ice so I engage the four-wheel-drive system to ensure my expedition does not include a rescue mission and continue up the mountain.
Reaching my destination, I open my car door, breathe deeply and exhale. The cold mountain air hits my lungs with the force of a hammer and I begin to cough. Laughing at the result I take another deep breath to repeat the experience. The air is clean, refreshing and cold and I feel full of life!
After a few shots from my bow I notice I am struggling to pull my bow string back. I resolve to increase my morning workout and head home hungry from my day in the snowy mountains. Hoping to continue my celebration of North Idaho I search my freezer for wild game. I find a roast of a deer harvested last year and decide to make chili. This recipe is relatively quick and can be enhanced with the addition of beans but, as every quality chef knows, real chili does not have beans!
North Idaho Venison Chili
4 strips bacon, diced
3 Tablespoons flour
2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
1 cup chopped onions
1 cup chopped green bell peppers
2 garlic cloves crushed
3/4 cup Cabernet Sauvignon
2 tablespoon tomato paste
3 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon red pepper flakes
2 teaspoon cayenne pepper
4 Tablespoons fresh chopped cilantro
1 (16-ounce) can chopped tomatoes
1 cup beef stock
Salt and pepper
1 cup cubed aged cheddar cheese
Plain Greek yogurt
Scallions
Directions
In a large saucepan, cook the bacon until the fat is rendered, 6 to 8 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Flour the venison then add to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison, fresh cilantro and bacon to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning, scoop into serving bowls and top with the cheese, scallions and yogurt.
Send comments or other suggestions to Bill Rutherford at [email protected].