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Recipe contributed by Editor-in-Chief J. Townsend
This recipe was more of an awesome experiment and a way to try something that I have not really seen before. The fact is that everyone loves venison chili, deer chili, or whatever you call it. I prepared my chili just as normal, mixing corn, hominy, meat, and beans into a pot to simmer with chili powder and other spices for several hours on the stove. This near holy endeavor always results in a comfort food which takes me back to my teenage years of going to deer camp with a group of guys who loved to eat wild game. Deer chili was a staple there for me as we set around the campfire in the old barn and I listened to stories of deer seasons passed and of individual histories which helped mold me into the man I am today. My last bowl of deer chili was my last deer season there when I was just turning 18. The man who cooked most of our food at camp learned I was headed of to New Orleans to go to college in the next fall. He told me, “Good, you can go down there and get us some of those good Cajun recipes and bring them back to camp.” I was elated at the opportunity to contribute something to this group of fine men. Each time I sit down to eat a bowl of chili, my mind wanders for just a moment to that dust barn where I am sitting next to the fire listening to guys just being guys.
The egg roll wrappers in this recipe merely take away to need for a bowl and add some unique texture to the chili. Simply put, they were fun to make. Rolling the chili in the wrappers was a little challenging at first, but I soon go in the rhythm.
8 cups of cooled prepared venison chili
1 package of egg roll wrappers (my package had 12 count)
shredded cheese (optional)
Oil for frying
- Bring a medium pot to medium heat and add about 3″ of oil
- Allow oil to heat to about 350 degrees
- Place one egg roll wrapper on the counter or cutting board
- Scoop two spoonfulls of chili onto the middle of the wrapper. Allow about 1 inch on the sides.
- Sprinkle with cheese if so desired.
- Mentally divide the wrapper into thirds with the chili in the center third
- Roll the closest third over the chili and fold the sides in on each side
- Tightly roll the other third over the roll
- Use a little bit of water to seal the edges of the egg roll
- Place the egg roll into the oil and cook on both sides until golden brown
- Garnish with any toppings you normally put on a taco or chili sauce