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Either you love pumpkin or you hate it, but everyone loves chili. I think you would get a better "response" if you left it out personally. In full disclosure, I'm one of those that hate pumpkin so I don't even think it sounds good and probably would not try it to be honest.
 
Can't go wrong with jerky. Its the one thing everybody loves, even the non deer eating group. Jerky is always an eye catcher. On such short notice, it might be your best bet.
 
Poser said:
TNDeerGuy said:
Either you love pumpkin or you hate it, but everyone loves chili. I think you would get a better "response" if you left it out personally. In full disclosure, I'm one of those that hate pumpkin so I don't even think it sounds good and probably would not try it to be honest.
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Only problem is, Regular Chili recipes are dime a dozen. Besides, if you don't like pumpkin pie, you don't get an opinion :D
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I will eat toasted pumpkin seeds.....does that count? :D
 
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Poser said:
I got asked to do a game recipe for a Fall "outdoor" edition of a magazine.
I need to do something that is rather accessible with accessible ingredients and sounds good just by reading the name. The deadline is short notice and I only have venison necks in my freezer.

Thinking of doing a "Venison Pumpkin Chili" recipe using stew meat. The redients would be various chiles, oregano, tomatoes, pumpkin, Cocoa powder. Maybe a bit of bacon. Nothing you can't find at the local Kroger and the pumpkin makes it unique from other chili recipes not to mention, very Fall like. Does that sound enticing and accessible?
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No

Absolutely not.

And I mean that with all the love and respect I can muster. My sole reason for this is that "Pumpkin anything" is becoming so overused, that I'm just fed up with it. Winter squashes aren't exactly on my top 100 list of favorites anyway, and now I'd rather Gangam style dance my way into a pair of skinny jeans and a "vintage punk leather jacket" than to jump onto the pumpkin bandwagon. The pumpkin fetish in the past few years has surpassed the "bacon in everything" fetish of recent memory.

I think what you've been doing with incorporating wild game back into some (seemingly) exotic recipes will be more catchy than just another "Pumpkin trend" recipe. Caribbean jerk, corned beef, simple loin recipes, and others are a much better utilization of game than another new twist on an old play.

Teach people to properly season and sear a backstrap. Oven roast a shoulder and turn it into thin-sliced French dip meat. Find a recipe for Jamaican "patties". But please, spare me the damnn pumpkins.
 
Simply said, I'd suggest to go with what you know. Play with pumpkin for dinner, but give the Shaven soccer moms something to do with a backstrap besides soaking it in milk before marinating in Dale's, and throwing it on the smoker all day.

Please, no pumpkin.
 
Not the pumpkin!!!!! You mine as well be drinking a pumpkin flavored beer with it. Better yet, place here in nashville makes a spiced gin. I think you'd been better of with roasting some type of squash (butternut) in lieu of the pumpkin.

Good luck with it.
 
I don't think I would have gone the pumpkin route. I bet most of the soccer moms will leave the pumpkin out because their kids won't eat it. But that is just my .02 and your the resident chef.
 
Well, if anyone could pull it off, you certainly could. Good job....wouldn't have been my pick ;)
 
Best I can recall from some post you are skipping town for the Outer Banks of NC and had hoped you read the CA todays article about Stagville Plantation and Michael Twitty before you depart. Might make a great side trip if you pass near by.

Next time I am up that way I know I will. http://www.stagville.org/




Poser said:
TAFKAP said:
Poser said:
I got asked to do a game recipe for a Fall "outdoor" edition of a magazine.
I need to do something that is rather accessible with accessible ingredients and sounds good just by reading the name. The deadline is short notice and I only have venison necks in my freezer.

Thinking of doing a "Venison Pumpkin Chili" recipe using stew meat. The redients would be various chiles, oregano, tomatoes, pumpkin, Cocoa powder. Maybe a bit of bacon. Nothing you can't find at the local Kroger and the pumpkin makes it unique from other chili recipes not to mention, very Fall like. Does that sound enticing and accessible?
Click to expand...

No

Absolutely not.

And I mean that with all the love and respect I can muster. My sole reason for this is that "Pumpkin anything" is becoming so overused, that I'm just fed up with it. Winter squashes aren't exactly on my top 100 list of favorites anyway, and now I'd rather Gangam style dance my way into a pair of skinny jeans and a "vintage punk leather jacket" than to jump onto the pumpkin bandwagon. The pumpkin fetish in the past few years has surpassed the "bacon in everything" fetish of recent memory.

I think what you've been doing with incorporating wild game back into some (seemingly) exotic recipes will be more catchy than just another "Pumpkin trend" recipe. Caribbean jerk, corned beef, simple loin recipes, and others are a much better utilization of game than another new twist on an old play.

Teach people to properly season and sear a backstrap. Oven roast a shoulder and turn it into thin-sliced French dip meat. Find a recipe for Jamaican "patties". But please, spare me the damnn pumpkins.
Click to expand...

Thing is, its magazine that appeals to "soccer moms", so nothing exotic or that requires a multi day process is going to work. To be realistic, you have to think in terms of what is going to sound good to a soccer mom from Southaven who's husband sticks a deer or two in the freezer that they use only for taco night.

Plus, I have until 6 pm today to get it submitted, I have a half thawed neck sitting out and I have a bunch of work to get done before I skip town on Thursday. Chili is relatively easy to make no matter how you do it, I already know what needs to go in it, just need to figure out the exact proportions. Anything else is going to be a sciene experiment that I don't have much time to pay attention to.
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Have you tried the recipe before? It sounds good, but the cocoa and pumpkin seems like it might make the chili a little to sweet and not savory enough.

From reading all your other post I trust your judgement, but just curious on those two ingredients.

Congrats on getting your recipe in a magazine!
 
Poser, pretty sure the recipe will be well received. Like TAFKAP I can't handle pumpkin flavored coffee or doughnuts or nuttin. I eat pumpkin pie I make and that's it.

However, pumpkin anything at this time of year is just plain unbelievably popular. Your choice of a pumpkin as a serving bowl was pretty smart, will catch a lot of eye's.

Shoulda had some blonde Babe with a lot of skin dishing it out but you can't get everything :blush:.
 

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