Segment 1 – The guys are live from the Grillin’ Guys Studio for their “Deer Camp Show” as they begin the show by talking about their hunting experiences and studying the rut.
Segment 2 – The guys chat with John Everheart, an expert book writer on hunting, about his three books and how it can help out the fellow hunters in Michigan.
Segment 3 – The guys dig into some Dutch oven pasties and a Tex Mex Venison Chili and Scottish Eggs recipes. The guys also talk about some hunting safety tips.
Segment 4 – The guys relive some old hunting stories and talk about some “Deer Tasty Treats.” BBQ Bob gives out another “Man Law” on hunting.


3 thoughts on “November 15, 2014

  1. Today’s show 11/15 you mentioned Tex Mex venison chili and another recipe you said to send you an email because it isn’t on your website. I can’t find the Tex Mex recipe on your website and I can’t remember what the other chili was called. Can you help me out? Thanks.

    1. Tex Mex Venison Chile

      1/4 cup olive oil
      2 pounds boneless venison roast cut into cubes
      1 tablespoon Cajun spice
      2 cups chopped onions
      2 tablespoons minced garlic
      3 large jalapenos, seeded and minced, to taste
      3 tablespoons chili powder
      1 tablespoon red pepper flakes
      1 tablespoon paprika
      1 tablespoon ground cumin
      2 teaspoons Oregano
      1 teaspoon salt
      1 Large can crushed tomatoes
      1 (12-ounce) bottle beer
      1 1/2 cups beef stock
      2 tablespoons corn flour
      1/4 cup water
      1/4 cup chopped fresh cilantro leaves
      Grated cheddar cheese, garnish
      Minced yellow onions, garnish

      In a large, heavy pot, heat the oil over medium-high heat. Add the meat and Cajun spice. Stir and break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onions, garlic, jalapenos, chili powder, pepper flakes, paprika, cumin, oregano and salt, and cook, stirring, until the onions are soft, about 4 minutes. Add the tomatoes and their juices, beer, and stock. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the meat is tender and cooked through, about 1 hour, stirring occasionally.
      • In a small bowl, dissolve the corn flour in the water and stir to make a thick paste. Add to the chili and stir to incorporate. Cook, stirring occasionally, for 30 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste.
      • Ladle into chili bowls.
      • Spoon small amount on top of each bowl.
      • Sprinkle with grated cheese and onions.

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