Archive for January 2014

Venison Black Bean Chili


2 pounds venison roast, cut up
1 packet chili seasonings
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 large onion, chopped
2- 15 oz cans black beans, drained
2- 14½ oz cans chili-style chopped tomatoes with juice
1 6 oz can tomato paste
1 16 oz refried beans with green chili
Salt and pepper, to taste
Sour cream
1 bunch green onions, sliced
1 cup shredded Colby jack cheese


Cut the venison into 1-inch cubes. Turn the crock pot on low and place venison, chili seasoning, chili powder, garlic powder, and cumin. Add in chopped onion, beans, and 2 cans of chopped tomatoes. Cover and cook for 8-10 hours.

Uncover and stir in tomato paste, refried beans and the salt and pepper. Serve at once, garnish with sour cream, green onions and cheese.

Submitted by Steve Gibbs

Rabbit Paprikash with Dumplings

Rabbit Paprikash

2 rabbits (quartered)
1 large onion (diced)
2 tablespoons olive oil
1 tablespoon high quality paprika (a pinch more never hurts)
1 tablespoon sea salt
corn starch
2 cups of water

Add the rabbit and onion to a large skillet coated with olive oil and brown both sides of the rabbit. Add paprika, salt, and water. Bring to a boil, and then reduce heat to simmer. Cover the skillet and simmer for two to three hours or until rabbit is tender. While the rabbit is simmering, prepare and make the dumplings. Once the rabbit is cooked, remove it from the pan. Transfer some of the liquid from the pan into a bowl or shaker and mix with corn starch. Add sour cream into the pan, and slowly add the water mixture to the skillet until desired thickness is achieved. Add rabbit pieces back to sauce.


1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 egg
1 tablespoon of olive oil
3/4 cup of water

In medium bowl mix the flour, baking powder and salt. Add beaten egg and water to bowl and mix thoroughly. Add a little flour to a cutting board and place dough on the board. Knife small pieces or use a teaspoon to make small pieces. Boil water with olive oil and drop in the small dumplings. Cook eight to ten minutes uncovered, longer for thicker dumplings. Remove from the water and serve with rabbit.


Submitted by Steve Gibbs

Menu Title