With deer season upon us, we have the ideal recipe to warm you up. The ingredients in our venison chili are pantry staples, making it an easy-to-create recipe sure to satisfy.

Ingredients:

• 6 strips bacon, diced
• 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
• Salt and pepper
• 1 cup chopped onions
• 1 cup chopped green bell peppers
• 2 garlic cloves crushed
• 1 cup dry red wine, like Estate Norton or Pioneer Red
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can diced tomatoes
• 1 (10.5 ounce) can beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup grated Sonoma Jack cheese

Additional Comments: This is a bean-less chili but 1 can of red chili beans could be added. Cayenne pepper adds some heat but can be omitted or increased based on heat preference.

Instructions

In a large saucepan or Dutch oven, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and sauté over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, diced tomatoes and the beef broth. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese and bacon on top.

Ingredients

• 1/2 pound Italian sausage
• 1 cup onion, chopped
• 1 cloves garlic, minced
• 1 (12-ounce) can tomatoes
• 3 (14-ounce) cans beef broth
• 1-1/2 cup St. James Winery Cynthiana Wine
• 1/2 teaspoon dried basil
• 1 teaspoon dried oregano
• 3 tablespoons parsley, chopped
• 1 cup carrots, sliced
• 1 green bell pepper, chopped
• 2 zucchini, cut in 1/4-inch slices
• 3 cups fresh or frozen tortellini
• grated Parmesan cheese

Instructions

1. Slice sausages thin and cook in a Dutch oven until lightly browned.
2. Add garlic and onions. Sauté until limp, about 5 minutes.
3. Add tomatoes and their liquid, break up tomatoes.
4. Add broth, wine and oregano. Bring to a boil. Reduce heat and simmer covered for 30 minutes.
5. Add parsley, pepper, carrots, zucchini and tortellini.
6. Cover and simmer until tortellini are just cooked.
7. Add basil and serve with freshly grated Parmesan cheese.

Variations

St. James Winery Estate Norton may be substituted for the Cynthiana.

by Chef Timothy Grandinetti, C.E.C.

Smoke Roasted Chicken Ingredients

• 1 whole chicken
• 2 tablespoons extra virgin olive oil
• salt
• pepper
• 1/2 teaspoon cayenne
• thyme sprigs
• 2 lemons
• 2 garlic cloves, chopped

Peach Balsamic Drizzle Ingredients

• 2 cups St. James Winery Peach Wine
• 1-1/2 cups balsamic vinegar
• 1/2 cup brown sugar

Smoke Roasted Chicken Instructions

1. Preheat grill to medium high.
2. Season chicken with oil, salt, pepper, cayenne, and thyme.
3. Squeeze the lemon all over the chicken and place the lemons and garlic cloves inside the bird.
4. Cook the chicken for 70 minutes or until the internal temperature is 170°F.
5. Cover with foil and allow to rest 15 minutes.
6. Carve and drizzle with additional lemon and oil.

Peach Balsamic Drizzle Instructions

1. Bring wine and vinegar to a boil.
2. Reduce heat and allow to simmer.
3. When reduced by half, add brown sugar.
4. Simmer 8-10 minutes.
5. Drizzle peach balsamic mixture over chicken.