North America Hunt Co.

"Let your light shine before people, so they can see the good things you do, and praise your Father who is in heaven." —Matthew 5:16

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Warning: May cause shenanigans and malarky.

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What did one piece of toast say to the other? "You're my butter half!" Happy Valentine's Day Y'all!

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My resolution was to read more, so I put the subtitles on my TV. Happy New Year!

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When life gives you snow, make snow angels. Merry Christmas Y'all!

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Best Venison Chili

Ingredients

▢ 2 tablespoons olive oil
▢ 1 yellow onion diced
▢ 1 green bell pepper diced
▢ 2 pounds ground venison
▢ 4 garlic cloves minced
▢ ¼ cup tomato paste
▢ 1 12-ounce light beer lager, ale or your favorite beer
▢ 1 ½ cups beef broth
▢ 1 15-ounce can tomato sauce
▢ 1 15-ounce can dice tomatoes
▢ 1 15-ounce can crush tomatoes
▢ 1 16-ounce can chili beans
▢ 1 16-ounce can kidney beans drained
▢ 1 16-ounce can pinto beans drained
▢ sour cream, shredded cheddar cheese, thinly sliced green onion optional toppings

Chili seasoning

▢ 1 tablespoon chili powder
▢ 1 tablespoon paprika
▢ 2 teaspoons ground cumin
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 1 teaspoon oregano
▢ ¼ teaspoon nutmeg
▢ ⅛ teaspoon cayenne pepper
▢ 1 tablespoon granulated sugar
▢ 2 teaspoons salt
▢ 1 teaspoon black pepper

Instructions


• Heat olive oil in a large pot over medium-high heat. Add the onion and bell pepper and cook for a few minutes then add the ground venison. Cook until the venison is no longer pink and lightly browned.
• Mix in the garlic and tomato paste and cook one minute.
• Add in the beer, beef broth, tomato sauce, diced tomatoes, crushed tomatoes, and chili seasoning; mix to combine.
• Mix in the beans and simmer uncovered for about 30-40 minutes.
Serve with your favorite toppings and my easy buttery beer bread!

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🤣🤣🦃 Hope Y'all are enjoying the festivies!

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Leftovers are just meal prep in disguise. Happy Thanksgiving Y'all!

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Night Before Activities 😂🦃

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Tender & Crispy Venison Carnitas

Ingredients

2 lb. trimmed venison stew meat (or roasts cut into pieces)
5 cloves garlic, peeled
1 onion, peeled and cut into quarters
2 navel oranges, zest & juice only
4 cups beef stock
3 cups water
2 tablespoons vegetable oil
salt to taste

Instructions

•In a large heavy based pot (I use enamelled cast iron), place the meat, broth, onion, garlic, orange zest and juice and 2 cups of the water.

•Bring the mixture to a boil, then lower to a simmer and cover. Cook for 4-5 hours until the meat is fall-apart tender. You can also do this step in a slow cooker or Instapot.

•Drain the liquid and use a fork or gloved hands to shred the meat, leaving some larger chunks. Season meat with extra salt if needed.

•Place oil into a skillet over medium-high heat. Leave to heat until oil shimmers and is hot. Place the meat into the skillet and spread out over a single layer so as much of the base of the pan is covered as possible. Leave the meat in place, undisturbed, for 3-5 minutes so the bottom pieces can develop a browned crust. Be sure to keep an eye to ensure they are not burning.

•Toss the meat to distribute the crispy bits, then serve immediately.

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😂 Hump Day Humor!

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