Watch AJ Williams, managing editor of the Michigan Chronicle, and celebrity chef Max Hardy talk wildlife conservation and cook up a delicious venison chili.
Wildlife conservation and feeding families.
Every hunting and fishing license sold in Michigan goes toward the conservation of Michigan’s forests, waters and wildlife, which totaled nearly $65 million just last year alone. All hunters and anglers can donate $1 to the Michigan Sportsmen Against Hunger program when they apply for a license. The fees generated are used to implement a program to distribute wild game to people in need.
Chef Max Hardy’s Spicy Venison Chili
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4 pounds ground venison
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¼ onion (diced)
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1 tablespoon cumin powder
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1 cup vegetable stock
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2 cloves garlic (minced)
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1 tomato (diced)
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1 jalapeño, small (diced)
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15 ounces tomato sauce
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2 tablespoon chef max cajun spice blend
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4 tablespoons chili powder
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1 teaspoon chipotle sauce
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1 bunch cilantro (chopped)
Preheat a large stockpot on medium-high heat. Add ground venison and brown for three minutes, stirring frequently. Add tomato, onion, garlic, jalapeño and stir for three minutes. Add the remaining ingredients and stir a few times. Reduce heat to medium and allow to simmer for 45 minutes, stirring occasionally. Add salt to taste.
Garnish when finished with shredded cheddar cheese, sour cream and cilantro.
