The Deer Diva's venison potstickers and maple bacon chili - Los Angeles News | FOX 11 LA KTTV

The Deer Diva's venison potstickers and maple bacon chili

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Get this venison chili recipe courtesy of Kate Lane, The Deer Diva. Learn more at

Venison Maple Bacon Chili

4 strips bacon
½ diced onion
1 pound ground venison
1 can black beans
1 can kidney beans
1 can diced tomatoes
1 cup beef or veggie stock
1 tbsp. pure maple syrup
a few dashes Mrs. Dash or Johnny' seasoning

First dice ½ a yellow onion and sauté until transparent, reserve for later.
Cook 4 strips bacon in a pan, reserve for later.
Pour ¼ bacon fat in a large saucepan and add the ground venison, sprinkle with seasoning. Cook until browned on medium heat. add your beans, drained Add your beans, drained and rinsed as well as the diced tomatoes and stock. Stir til combined and simmer on medium-low for 15min.
Now add in the bacon and onions and 1 tbsp. pure maple syrup. Cook another 5 min.
Top with cheese and crackers if you like and serve.

Venison Potstickers


Potsticker filling
1lb. ground venison
4 c. water
1-1/2 c. shredded or finely sliced cabbage
1/2 c. finely chopped green onion
1-1/2 Tbs. freshly grated ginger
2 Tbs. oyster sauce
2 Tbs. salt
1 tsp. soy sauce
1 tsp. fish sauce (aka patis)

Other ingredients
50 wonton wrappers
bowl of 1/2 c. water (used as glue for sealing potstickers)
1/2 c. canola oil

Combine cabbage, 4 c. water, and salt in medium bowl and let sit for 15-20 minutes, tossing every 5 minutes to make sure all cabbage is softened. In larger bowl, combine all other filling ingredients. Drain and rinse cabbage, and add to meat mixture. Mix in thoroughly. Line a baking sheet with parchment paper to hold raw dumplings.

Assembling Potstickers: Place about 2 teaspoons of filling in center of wonton wrapper. Dip finger into water bowl, then line two adjacent sides of wrapper with water from finger. Fold the two dry sides of wrapper on top of the two water-lined sides and pinch closed (NOTE: make sure potsticker edge is completely sealed, otherwise the juices may run during cooking and your potstickers may dry out). At this point, your potsticker should look like a pudgy triangle. Fold each corner of the triangle in toward the center of the potsticker, using a little dab of water to ‘glue' the corners down. Place assembled potsticker on parchment paper-lined baking sheet.

Cooking Potstickers: Pour about 1/4 c. canola oil into the bottom of large sauce pan and bring to medium high heat. When pan is nice and hot and evenly coated, line the bottom of the pan with one layer of potstickers. We were able to fit about 1/2 of the batch into our pan at a time. Fry potstickers over high heat until the bottoms look golden brown, about 3-5 minutes. Once bottoms of dumplings look nice and crispy, add enough water to submerge the bottom half of the potstickers. Cover pan with lid tilted so that steam can escape. Continue to cook until all water evaporated from pan and you hear the dumplings start to sizzle again, which can take anywhere from 5-10 minutes. Remove from heat and serve with either tongs or a spatula. If you are going to cook the whole batch in one go, place potstickers on foil-lined try (photo below), wipe out the bottom of pan with paper towel to get the crusty bits out, then add remaining 1/4 c. of canola oil and start process again.

Saving Potstickers: If you're not going to eat all of the potstickers in one sitting, put the tray of raw dumplings in the freezer overnight. Make sure potstickers are not touching, otherwise they will freeze together. Once they are completely frozen, place them in a large zip-lock bag (or portion into smaller bags) and keep in freezer for up to a month.

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