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Venison Chili with Queso, Fresco and Cilantro

Venison Chili

A chili with south-of-the border influence. Lower in fat and every bit as tasty as traditional chili, there are as many versions of venison chili as there are beef.  My take on this classic, cold-season dish is stew-like. This venison chili is slow cooked with both ground and stew meat and also three different kinds of beans for a hearty, satisfying texture. Not-so-secret ingredients include a dash of brown sugar and molasses to create depth and balance out heat. Instead …

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Best Fall Wild Edibles: Roots

Root coffee

During the fall and into the winter months, some of the best edibles are available. After the edibles of summer are gone, the roots of several plants can be utilized. Dandelion Root Dandelions (Taraxacum) grow from a long taproot. A first-year plant will have a root similar to that of a parsnip, bearing a light color and its flesh almost uniform when cross sectioned. An older plant’s root surface, however, is rougher and darkens to a brown color. These roots …

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