Free Recipe Venison Chili Cheese Fries
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Venison Chili Cheese Fries Recipe
2 tb Vegetable oil
2 c Chopped onions
Salt; to taste
Cayenne pepper; to taste
2 lb Ground venison
1 tb Ghili powder
2 ts Ground cumin
Crushed red pepper; to taste
2 ts Dried oregano
2 tb Chopped garlic
3 c Crushed tomatoes
1/2 c Tomato paste
3 c Beef stock
2 tb Masa flour
1-1/2 lb Shoestring potatoes
1/2 lb Grated Cheddar cheese
1/2 lb Grated Monterey Jack cheese
1 c Sour cream
1/2 c Pickled jalapenos
Venison Chili Cheese Fries Preparation
Preheat the fryer. In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the venison, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and 2 1/2 cups beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the venison is tender. Skim off the fat occasionally. Mix the masa and remaining stock together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Fry the shoestring potatoes in batches until golden-brown, about 3 to 4 minutes. Remove the shoestrings from the oil and drain on a paper-lined plate. Season the fries with salt and pepper. Cover the bottom of a large, glass rectangular pan with the shoestrings. Sprinkle 3 cups of the two cheeses over the fries. Place the fries in the oven and cook for 3 to 4 minutes, just until the cheese melts. Remove the pan from the oven and spoon the chili over the top of the fries. Garnish with the remaining cheese, sour cream and jalapenos. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK – (Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse
Cooking Temperature:
Recipe Serves: 6
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