My husband is a hunter, and venison just happens to be our favorite red meat. As a tradition, the first deer of the season is processed ourselves in order to cut our own selections of meat for various recipes. We use chunks and scraps from shoulder, and ham for stew and chili. If you feel your meat will be gamey in any way (maybe its an old buck) be sure to thoroughly rinse the meat well with water and pat dry. Allow to soak in buttermilk as the acid tenderizes the meat, and the milk will neutralize the gamey flavor. Being that we are from Texas, our chili has no beans!

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