Thursday, September 27, 2012

Recipe, Venison, Black Bean Chili and Fresh Corn Muffins

A cold nip in the air and darkened skies makes me want a warm bowl of chili.

Black bean and Venison Chili

Brown 1 pound of venison
Peel and cut up 7 medium tomatoes
Chop 2 medium onions
Grate 1 medium zucchini
Finely chop 4 cloves garlic
Add all to the browned venison along with
2 tablespoons fresh lemon juice
1-tablespoon black pepper
1-teaspoon salt
1-tablespoon ground cumin
1 tablespoon dried oregano
1 can black beans, drained
1 small can tomato paste
1-tablespoon brown sugar
Cayenne pepper to taste

Optional- top with tablespoon of sour cream and or cheddar cheece

Fresh Corn Muffins

Grate the corn from three ears of corn to measure 1 cup
1 cup of flour
1 cup of cornmeal
3 teaspoons fast acting baking soda
1 teaspoon salt
1 tablespoon sugar
1 egg well beaten
1 cup milk
3 tablespoons melted butter

Sift the dry ingredients together (flour, baking powder, salt and sugar)
Combine the liquids ( milk, melted butter and beaten egg)
Add the corn kernels to the liquids and mix the dry ingredients in thoroughly. Pour into buttered muffin tins or a shallow baking dish.
Bake at 425 degrees for 18 to 20 minutes or until puffed and brown on top.

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