Shack Bitchin and Deer Chili

Friday is a busy day around the Acre. It's my official shack bitch day. I bleach all the towels, wash our bed sheets and comforter and steam mop the floors. I added to my duties (I said 'duty') today and whipped up a batch of deer chili. It's a howling wind blowing rain kind of day, and comfort food seemed to be in order.
In light of the recent poll I posted last month, more than not who responded to the poll wanted to see some recipes. Please keep in mind that today is a "man meal" so measurements are flying by the seat of my pants and most things are added until they look about right, so try and follow along.
First, kill a deer. With a bow.
Speedy took a real nice and tender one a few weeks back, and I smoked one of the legs. I also kept the back strap for this occasion, so I chopped up two strips of backstrap and diced the leftover deer leg meat.

I also had about a pound of leftover smoked brisket, and a good three pounds of smoked turkey we picked off the bone and kept for today. On a side note, the turkey we smoked weighed in at 10.08 pounds, I saw that and knew it was destined to be a smoked turkey. (my badge number).
This is one exception to the cast iron cooking rule for two reasons. First, my chili is tomato based, and second, as much as I make at one time, the cast iron pot would have to be big enough to cook Hansel and Getel in. Hansel? Hannnsell? (inside joke, Rhulenbarb will get it)
So I started out with Cupcake's large water bath canning pot, and added eight pints of tomatoes we put up. Then I chopped six large white onions and a large bowl full of blue peppers and banana peppers we picked from the garden last week, stragglers. Then I added three cans of black eye peas and three cans of black beans, all drained. Two extra large cans of canned mushrooms (I prefer fresh mushrooms, but they a little pricy this time of year, canned was on the cheap).
Then it came time for the meat. I started out with two packs of Johnsonville Brats, spicy. I pull the meat out of the casing and make little sausage balls, drop them in the pot. Then I added the chopped deer backstrap, the brisket and the chopped turkey.

Smoked turkey

Smoked deer leg

Now I add backstrap molasses to cut down on the acid of the tomatoes, this is 'to taste' so you have to taste as you go, stop when you get it right. One jar of horseradish, about half a bottle of brown mustard, one 15 ounce bottle of A-1, about half a bottle of Crystal hot sauce, Worcestershire sauce until it looks like you have enough and a few dashes of Tabasco. Then it's add about five large spoonfuls of minced garlic, some paprika and a little shot of "Slap ya Mamma"  Cupcake really likes the name of that. I used fresh Oregano and fresh Basil from the herb garden we brought inside to save for fresh fixing this winter.

All this made about three gallons, and what we dont eat tonight we will pressure cook tomorrow for off the shelf winter meals. I put the pot on the lowest setting and will slow cook it all day. I will also make a skillet full of from scratch corn bread, I'm afraid I have ruined Cupcake on the Jiffy brand. Sorry Kim.   

I know not everyone has a smoker, and not everyone has this kind of smoked meat on hand, but you can substitute any kind of meat you like, even the kind you dont have to kill yourself.
Happy November y'all!!
K&K