Mac’s Blacktail Chili and Fiesta Rice

Recipe and Photo by Marcus Weiner

Serves 6


1 pound of ground blacktail (I grind my deer, adding about 10% beef suet)
1 medium onion
1 tbs of minced garlic
2 tbs olive oil 2 cans diced tomatoes, (14.5-ounce)
1 can kidney beans (15-ounce)
1/4 cup chili powder
1/2 cup chopped black olives
Salt and pepper to taste

Coarsely chop the onion and sweat over medium heat in two tablespoons of olive oil for about five minutes. Add ground blacktail and brown for about 10 minutes. Add garlic and continue to cook until deer is completely cooked, about five more minutes. Add tomatoes and beans (drain liquid) then bring to a boil, reduce heat and simmer. Add chili powder, salt, pepper and olives. Simmer for about 20 minutes and serve.

Fiesta Rice

1 cup cooked long grain white rice
1 red pepper, finely chopped
1 can black beans (15-ounce); drained and rinsed
1 can chopped tomato (14.5-ounce)
1 cup corn
1/3 cup chopped cilantro
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
1 tsp onion powder
1/2 tsp garlic powder

Combine all ingredients in large bowl and serve.