6 Chilli Venison Chilli
I have a love-hate relationship with venison. Good venison is expensive and hard to come by. The standard of lots of the venison sold in Irish butcher shops is, in my experience, variable at best. Buying from a good, reputable butcher is important, if one want’s to avoid some of the pitfalls. Having said that, I have no issue with the lovely venison meat in this post. I got it specifically to make a chilli with layers of flavour built by using a range of chillis. Don’t be afraid to experiment with the different types of dried Mexican chillis. They can offer great variety of flavour and a warming depth to any stew.
I arrived home from work last Friday evening to find a strange man in our kitchen. Actually, it was my hunting friend Brendan. It’s not that he’s strange per se. It’s just that I wasn’t expecting him and I certainly wasn’t expecting him to have two beautiful cuts of venison as a gift for the Wife and I. He reminded me that he had promised to drop some in at some stage after a shoot. The promise to “drop some in” is one made often by hunters as a way of ending conversation with greedy non shooters. It leaves everybody’s dignity intact and is not a promise that anybody expects to be kept. I understand this and, recognising myself in the latter description accepted the promise for what I believed it to be worth. 
