Our two fall traditions are:
- A big pot of Pork Chili Verde to fuel the beginning of deer season. Diced pork butt, potatoes, jalapenos and onions slow cooked in salsa verde. We cook it in the garage on induction cooktop and use the beer fridge to keep the fixins and leftovers. It’s a perfect hunting food. Definitely need to be mindful of wind direction in the woods.
- Once/if venison is available, we begin making Venison Sauerbraten and Venison Stew to fuel the hunt.
Just a few weeks away!
We had elk meatballs last Sunday evening ..... fresh from a New Mexico elk hunt! They were delicious. Today, I’m cooking up a batch of chili which will use up two pounds of venison burger - with bow season now “in”, I need to make some room in the freezer. :-)