Thread: Venison Chilli

Here is a link to a recipe I've made at least four times now. https://www.missallieskitchen.com/venison-chili/

It's really well balanced, complex, and is a great way to use up mince.

This recipe also lends itself well to being dehydrated, venison being naturally low in fat. I typically do a big batch and dehydrate most of it plus a couple meals in the fridge. The only addition I make to the recipe is a few slices of bread or breadcrumbs as I've heard this helps with rehydration. I was originally using a dehydrator, but have found a couple oven trays, on fan bake around 70 degrees works fine. Just need to make sure to turn every hour or so to break up clumps.

Here is a recent batch dehydrated and ready for storage. I usually bag in small snaplock bags in around 100g lots, then mix with dehy mash or 2min noodles on the hill. I store them in the freezer for long-term storage. Cheaper than your average back country or similar and always feels better eating produce of a previous hunt to fuel the next.