Title: Venison Chili Cheese Fries
Categories: Main dish, Venison
Yield: 6 Servings

2 tb Vegetable oil
2 c Chopped onions
Salt; to taste
Cayenne pepper; to taste
2 lb Ground venison
1 tb Ghili powder
2 ts Ground cumin
Crushed red pepper; to taste
2 ts Dried oregano
2 tb Chopped garlic
3 c Crushed tomatoes
1/2 c Tomato paste
3 c Beef stock
2 tb Masa flour
1 1/2 lb Shoestring potatoes
1/2 lb Grated Cheddar cheese
1/2 lb Grated Monterey Jack cheese
1 c Sour cream
1/2 c Pickled jalapenos

Preheat the fryer.

In a large saucepan, heat the vegetable oil. When the oil is hot, add the
onions and saute for 3 to 5 minutes, or until the vegetables start to wilt.
Season with salt and cayenne. Stir in the venison, chili powder, cumin,
crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in
the garlic, tomatoes, tomato paste, and 2 1/2 cups beef stock. Bring the
liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered
for 1 hour, stirring occasionally, or until the venison is tender. Skim off
the fat occasionally. Mix the masa and remaining stock together. Slowly
stir in the masa slurry and continue to cook for 30 minutes. Reseason with
salt and cayenne.

Fry the shoestring potatoes in batches until golden-brown, about 3 to 4
minutes. Remove the shoestrings from the oil and drain on a paper-lined
plate. Season the fries with salt and pepper. Cover the bottom of a large,
glass rectangular pan with the shoestrings. Sprinkle 3 cups of the two
cheeses over the fries. Place the fries in the oven and cook for 3 to 4
minutes, just until the cheese melts. Remove the pan from the oven and
spoon the chili over the top of the fries. Garnish with the remaining
cheese, sour cream and jalapenos.

This recipe yields 6 to 8 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

11-08-1997

Recipe by: Emeril Lagasse