Chili con Bambi
Chili con Bambi is a venison chili built on minced stewing meat, and it suits deer of any size. The contributor has made it with roe deer, muntjac and springbok. Grated carrot and celery melt into the sauce during a long, gentle simmer, and trimmings from butchering a carcass work well here. It is edible after 40 minutes, but three or four hours gives far better flavour and texture.
Instructions
Cook the onions, chiles and garlic in the oil until they are well softened.
Stir in the powdered spices and cook for about a minute. Add the venison and stir until the meat has mostly lost its raw colour.
Pour in enough dry cider or stock to cover the meat without drowning it. If you used cider, add the stock cube as well. Add the bay leaves, celery, grated carrot and tomato purée, and stir well.
Simmer very gently for at least 3 hours, on the stove, in a very low oven or in a slow cooker. Stir now and then, and top up with more cider, stock or water if it gets too dry. It is ready when the sauce is thick with little loose liquid but not so dry that it scorches.
About 30 to 40 minutes before serving, fish out the bay leaves and stir in the oregano and the beans.
Taste and adjust the salt, then cook for another 40 minutes. Serve with long-grain rice, or however you usually eat chili.
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