Courtesy of Chef Edward Z


Yield - 4 Servings


Ingredients -


2 lb. Venison Stew Meat (Venison cut into 1 inch pieces)

1 oz. (or use Chef Depot Wild Game Seasonings

14 oz. Onion, Small Dice

10 oz. Green Bell Pepper, Small Dice (or use our Dried Green Bell Peppers)

2 pc. Garlic Cloves, Minced (or use Dried Minced Garlic)

2 oz. Salad Oil

3 lb. Venison, Ground

32 oz. Chopped Tomatoes

6 oz. Tomato Paste

3 C. Beef Stock (or water plus beef base)

2 oz. Chili Powder(ours is from New Mexico)

1 oz. Smoked Paprika

1/4 oz. Cumin

1 T. Green Peppercorns

1 oz. Chef Depot Wild Game Seasonings(We mix it the way we like it)

Salt & Pepper, To Taste

(Optional) Add 1-2 lb. Cooked Kidney Beans



Method -

In a mixing bowl combine venison stew meat with Chef Depot Wild Game seasonings. In a heavy sauce pot heat oil until very hot, add onions, garlic and peppers and cook until light brown. Add the venison to the pot, stirring with a wooden spoon, cook until lightly browned over high heat. Add all remaining ingredients and simmer for 45 minutes, stirring occasionally. Taste and Adjust seasonings.

Chefs Note:We never get enough GOOD HOMEMADE CHILI! The stuff in the can is barely edible! Our Jaccard Tenderizers are the best way to make your meat more tender. They are also perfect for marinating!

All of our ingredients are weighed on a Stainless Steel Scale. It is required for accurate burger and steak portioning and sausage recipes. We also us a lot of Stainless Steel Mixing Bowls for preparation and marinates. Green Peppercorns are available in our Seasons Harvest section, they are the best quality!


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To receive expert assistance with products, Phone: (630) 739-5200. Do not call us if you burn your pancakes.



HOME Copyrighted by Chef Depot Inc., 2000 All Rights Reserved


Jerky # 34



Courtesy of Chef Edward Z

Chef Depot

Phone (630) 739-5200


Ingredients -


1 12 oz. Can of Beer

1/2 oz. Chef Depot Wild Game & Fish Seasonings

1 Bay Leaf

4 oz. Brown Sugar

1 tsp. Sea Salt

1 tsp. Black Pepper

2 pc. Garlic Cloves, Chopped (or use Dried Minced Garlic)

1 tsp. Lemon Juice

1 dash Hot Sauce


Method -

Use a pair of Meat Cutters Gloves and Cut a large venison or beef roast into in thick slices, lay each slice out on the Maple cutting board and cut into long strips, aprox. 1 in. x 9 in. slices.

Mix all ingredients in a stainless steel mixing bowl and place the meat into it. Marinate overnight or at least for a few hours. Line the bottom of your oven with 2 baking pans, cover each one with foil, turn the oven to 150 - 180 degrees F (we use and oven thermometer) and prop the door open an inch with a pair of tongs or other utensil. Lay the meat out on the oven racks leaving space in between each of the pieces. Let it cook for 6 to 8 hours, turn off the oven and remove the racks from the oven, let cool until chilled then place in plastic bags! Enjoy!

Chefs Notes: I use a pair of Meat Cutters Gloves so I can cut the meat fast and never get a cut on the hands. These have micro braided stainless steel in them. My gloves are 10 years old and work like the new ones that we sell. I toss mine in the dishwasher, some prefer to use the laundry machine. I use a Maple cutting board since it narturally kills bacteria. Just wipe it off! In 1 hour there are no germs on my cuttinboard. I store my jerky in a jar or bags in a cool dry cabinet, if it's warm, keep it in the refrigerator up to several months.
I have made this recipe dozens of times and its always great.






Copyright by Chef Depot Inc., 2004 All Rights Reserved


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