Soups and Chili

D

Don McCullough

Member
Now that the waterfowl seasons are over or near over, does anybody have any ideas for making Duck or Goose soup and or Waterfowl chili? It should be a good way to use up some of the frozen birds that are left over.
 
Here is my Chili recipe from the ill-fated DHBP cookbook. Works great with venison or beef, so should work fine with duck or goose too. If you cube the duck/goose, simmer longer than you would be ground meat. I serve it with Mexican Corn Bread (add onion, some corn and diced japepenos to corn bread mix).

I adapted this from a Mexene® brand chili powder recipe.
Black beans and venison give it a great flavor.
Good ole’ fashion burger works too.


1 lb. ground venison (or hamburger)
2 -15 oz. cans of black beans
1 - 10 oz. can of diced tomatoes with chili’s
1 large onion, chopped
2 cloves garlic, chopped
1-2 tablespoons of chili powder
1 tablespoon flour
½ teaspoon salt
½ teaspoon cumin
½ teaspoon sugar
½ cup water

Brown ground venison, garlic & onions together. Drain well. Add remaining ingredients and stir well. Cover and simmer for at least 30-45 minutes, the longer the better. Simmer all day in a slow-cooker on low heat if desired.
 
Thanks Carl and John. I'll sure and try them both out as I like hot gumbo and hot chili. I thought since the season was over that some cooks would try some dishes that they normally don't try. I have had duck and geese in gumbo once and it was great. So now is the time for me to try out Carl's recipe Thanks again guys
 
I make duck/goose chili often. I add chorizo sausage and a smoked ham hock a lot.
Crock pot is the way to go. I make huge burritos with the leftovers with fresh cilantro and jack cheese. I'm getting hungry.
(WATCH FOR SHOT!!!!)
 
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