You may be thinking, “deer at potlucks?” Yes, around here many of our dishes are deer, because we have freezers full of it. We had a chili cook- off at church last year and three of the eight chili’s three were deer, one was turkey, and one was elk. One deer chili came in second place(it was my son’s, Smalls). Pretty much if can legally hunt it, we will cook it and make it taste fabulous. However; you can use beef, chicken or turkey with this same recipe. This goes great with fat potatoes, rice or noodles.


2 Tbl Oil
2 lb Deer Steak, sliced across grain into 1/4″ strips, ground meat can also be used
1 lg Onion, sliced and separated into 1/4″ rings
4 oz jar sliced Mushrooms, drained, reserve liquid
1/2 cp Red wine vinegar
1 1/2 tsp Salt
1 clove Garlic, minced
1 can Cream of Mushroom Soup


Over med. high heat (350), brown meat in oil. Add onions and saute till tender crisp. Blend soup, vinegar, liquid from mushrooms, garlic and salt. Pour over steak. Reduce heat to simmer. Add mushroom, cover, and simmer 1 hour or until meat is tender.

Smalls making his chili.

3 Comments Add yours

    1. Its great if it is processed right. It is super lean there is hardly any grease un the pan after it is browned.


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