Thursday, December 01, 2011


Sooo, I'm still alive.  My blog was wondering.  September was the last post?  Well, let's catch up.

I've been training Arielle and taking care of Channel Partners.  Princess is becoming more responsible in school and earning the best grades she has ever had!  So proud of her.  She is also taking horse riding lessons from a dressage instructor.  She has regained enough confidence to ride Arielle again.  She rode her this week and did a fabulous job!  King is getting ready to release version 4.0 of our software.  We are very excited about that!  He was able to go hunting with some friends and got a nice little buck.  They were hunting for "cull bucks" to take out the genetically inferior bucks from the ranch. 

Speaking of venison, I made chili the other day with some of our ground venison and it was especially yummy.  I never follow recipes very well and this was no exception.  I actually made the entire recipe, so I need to write it down in order to reproduce it.  It's our favorite chili so far.  I am not a recipe girl, so I put in a little of this and a little of that.  The below measurements are guidelines and approximations.

Crockpot BBQ Venison Chili

4 lbs venison (processors mixed with ground beef to give some fat)
1 32 oz Box Beef Broth
1/2 C dried minced onions
2 TBSP Sea Salt
3-5 TBSP Chili powder
2-4 TBSP Cumin
1 TBSP Garlic powder
1 can Rotel
1 can cream of corn
4 TBSP ketchup
1/2 C Rudy's BBQ sauce
3/4 C Stubb's Hickory Bourbon BBQ sauce
1 large can yellow hominy

Place venison in crockpot, pour broth over, sprinkle with onions, salt, chili powder, cumin, garlic, ketchup, BBQ sauces.  Cook on high for 4 hours before adding additional ingredients.  If venison is frozen when put in crockpot, cook for a couple of hours and then mash it up to help it cook evenly.  If venison is not frozen, stir/mash after an hour or so.  Add Rotel and hominy about an hour before you plan to eat.  Total cooking time from frozen: 8-9 hours.  Total cooking time from thawed: 6-7 hours.  Serve with cornbread or French bread, sharp cheddar cheese, 0% fat greek yogurt (can use sour cream instead).  Can be served over fritos, too.  :)

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