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DutchDEER CHILI

Deer Chili in taco shells topped with grated old cheese, spring onion and sour cream.
Finished along the sides with pieces of melon and lemon slices.

Deer Chili in taco shells topped with grated old cheese, spring onion and sour cream. Finished along the sides with pieces of melon and lemon slices.A recipe from the Netherlands. Prepared by the Happy Chief Cook.

Servings: 4.
Preparation time: minimum 3.5 hours to 4 hours.

Ingredients:

1 tablespoon oil,
600 grams deer stew,
1 onion,
2 cloves of garlic,
1 / 2 tablespoon tomato paste,
pinch of chili powder,
300 grams tomatoes,
2 sprigs of fresh thyme,
60 grams jalapeno peppers,
3 a 400 gram tin red kidney beans,
1 red bell pepper,
2 tablespoons basil,
12 taco shells,
125 grams sour cream,
100 grams grated cheese,
3 spring onions,
pieces of melon,
1 lemon,
water.

Predirections:

Cut the deer meat into small pieces.

Chop the onion and chop the garlic finely.

Peel the tomatoes (notch in the vine tomatoes and dip them for 45 seconds in boiling water so that the skin easily release).
Cut the tomatoes into large pieces and remove the seeds.

Let the Red kidney beans drain.

Cut the red bell pepper into small strips.

Chop the basil finely.

Chop the spring onions finely.

Directions:

Pour the oil into the frying pan and stirfry the small pieces deer stew around brown.

Add the onion, garlic, tomato paste and a pinch of chili powder and fry a few minutes.

Add the tomatoes, thyme, jalapeno peppers and so much water that the meat just is covered.

Bring the stew to the boil and leave it covered for about 3 hours, let it simmer gently and stir frequently.

If the moisture evaporate to quickly, then add some water.

Add 10 minutes before the end the red bell peppers.
Leave the lid from the pan to evaporate the excess moisture.

Add the red kidney beans and stir it until everything is hot.

Put the fire off and scoop the basil trough the deer chili.

Menu:

Heat the taco shells according to the instructions and spread the chili over the taco shells.
Garnish it with sour cream, cheese and spring onion.
Serve with melon and lemon slices

Deer Chili in taco shells topped with grated old cheese, spring onion and sour cream. Finished along the sides with pieces of melon and lemon slices.A recipe from the Netherlands. Prepared by the Happy Chief Cook. half garnished

In the picture above are the taco shells with deer chili half garnished.

Enjoy!

Prepared by the Happy Chief Cook. Added December 27, 2009.