Rye You Snappin' &
Bulleit Bourbon Venison Chili
Rye You Snappin'
Ingredients
- 1.5 oz Bulleit Rye
- .5 oz Ginger Demerara Syrup
- 1 tspn Walnut Liqueur
- 1 orange slice
- 2 dashes Angostura Bitters
Garnish
- Large Ice Cube
- Small Pine Branch
- Orange Peel
Equipment
- Rocks glass
Instructions
- Smoke Double Old-Fashioned Glass with a high booze-soaked pine branch.
- Into a mixing glass with ice, add all ingredients and stir.
- Strain into the pine smoked old fashioned glass. Add large ice cube.
- Flame an orange peel over the glass, rub the edge of the glass, and wrap the pine branch and secure it with a garnish pick.
Bulleit Bourbon Venison Chili
Ingredients
- 2 lbs. black beans
- 2 Spanish onions, small dices
- 12 cloves garlic, smashed
- 2 poblano peppers, seeded and diced
- 6 oz Bulleit
- 1 hand ginger, grated
- 2 pounds roasted red peppers
- 2 lbs. ground venison
- 5 tbsp chili powder
- 5 tbsp smoked paprika
- 2 tbsp dried oregano
- Kosher Salt/pepper to taste
Instructions
- In a mixing bowl, combine venison paprika, oregano, and chili powder. Mix thoroughly. In a heavy-bottomed pot, on medium-high heat, brown venison- remove from pot.
- Add onions, garlic, ginger, and poblano peppers to your pot. Sauté until translucent, stirring frequently. Add Bulleit, cook for 1 minute.
- Add roasted red peppers and black beans, including liquid from the can. Once you’ve achieved a boil, turn heat down to a simmer, medium-low heat. Let this simmer as long as you can, at least 2 hours, adding water when necessary and stirring frequently.
- Add your reserved venison, stirring excessively for even distribution. Add kosher salt and pepper to your liking, at a ratio of 3 parts salt to 1-part black pepper. This chili is best when prepared the day before serving it.
