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Lusty Hunter Venison Chili

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Your hunter spent the better part of the season traipsing through the woods, scented to smell like a doe in heat. Hours spent hugging a tree from 15 feet in the air, bladder expanded like a helium baloon waiting for that perfect shot to bring home the bacon. Now it’s time to reep the rewards of a suceesful hunt with the ultimate chili, quite possibly the only chili recipe you’ll ever use again. This is a pants unbuttoned, gourmandizing extravaganza feast.

Ingredients:
10 slices maple bacon
3 lbs. coarsely ground venison
2 large onions, diced
2 large green bell peppers, seeded and chopped
2 jalapeno peppers, seeded and chopped
2 cherry peppers, seeded and chopped
6 cloves garlic, minced
1/2 cup chili powder
2 tbsp. paprika
1 tbsp. ground cumin
1 tsp. dried oregano
2 tsp. kosher salt
1 tbsp. black pepper
1 tsp. sugar
4 tomatoes, diced
2 tbsp. tomato paste
2 tbsp. Lusty Monk Burn In Hell Mustard
1 (12-ounce) bottle of beer
1/2 cup water (add more if desired)
2 tbsp. cornmeal
2 15 ounces cans red kidney beans, rinsed and drained
1 15 ounce can black beans, rinsed and drained
1 cup shredded cheddar or sharp cheese
sour cream

Directions:
Cook bacon with olive oil in 8 quart saucepan until crisp. Remove bacon, crumble and set aside. Keep bacon drippings in pan.
Add the venison until browned. Add the onion and garlic and cook until soft and translucent. Stir in all the spices and sugar. Mix until all the venison is coated with spices. Add the tomatoes, tomato paste, beer, and water, and bring the chili to a simmer. Cook the chili at a low simmer for an hour or until it is thick. During cooking you can add some water to keep the stew moist. Sprinkle the cornmeal on top and stir in. Cook for another 10 minutes until the cornmeal makes it even thicker. Use more or less water or cornmeal for desired consistency.
Scoop into bowls and top with more cheese, onions and sour cream. Serve with fresh homemade bread.

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I’m Dreaming of a Moonshine Christmas

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Blueberry Pie Moonshine Recipe
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By Brad Smith at Giffin’s Guide

Bring a bottle of this homemade blueberry pie moonshine to your next gathering and you will go home with more friends than you arrived with.

In this recipe for homemade blueberry pie moonshine, the alcohol taste is not so subtle. Actually, it comes right out and smacks you in the face but then goes easily down with a nice full blueberry aftertaste. Blueberry pie moonshine is more my style as it is designed to be a slow sipper instead of a big gulper like apple pie moonshine sometimes can turn out to be.

To get this started, let me first go on record and say again, this is not real homemade moonshine. This is a very strong mixed drink that can have the appearance of moonshine since it is stored in a jar like the real stuff.

Ingredients

1/2 bottle of 190 proof Everclear (750ml)
1/2 cup of vanilla whipped Vodka
1 can of blueberry pie filling
1 cup of brown sugar
1/2 gallon of Blueberry Juice or juice cocktail (found at any grocery store)
1 tub of blueberries
5 cinnamon sticks

Directions

Begin by bringing the juice, cinnamon sticks, and whole blueberries to a slow simmer in a large soup pot.

When simmering, add in the brown sugar and one can of blueberry pie filling. Stir slowly and continue to simmer for about 25 minutes.
When the blueberries are soft and the all the sugars are dissolved, turn the heat off and allow the mixture to cool to room temperature.

Once at room temperature, add in 1/2 cup of vanilla whipped vodka, and about 1/2 of the bottle of Everclear.

Transfer the moonshine into 1 quart jars and store in the refrigerator for at least 5 days before drinking.

This will be a much harsher drink than the apple pie moonshine, so be ready for that. The blueberries just don’t hide the strong alcohol taste, however with slow sips, this drink is delicious. The longer it ages in the fridge, the better it will be. I would suggest at least three or four days. This recipe, as listed, will make just over 3 quarts. You may need to experiment with the amount of Everclear to add to this recipe. I enjoy bourbon and rum straight up, so stronger tasting drinks are right up my alley.

There are some variations to this homemade moonshine that I have found as well:

Variation #1. Use about 2 tablespoons of vanilla extract instead of the vodka.

Variation #2. Strain the blueberries out of the mixture. However, I like putting the blueberries in the jars and eating them later…

Variation #3. Use white sugar instead of brown. It will taste a little more like juice and not so much like pie though.

Chocolate Covered Cherry Moonshine

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Ingredients

1 750ml bottle of 190 proof everclear – If you can’t get this in your state, a high proof vodka will work also
1 750ml bottle of chocolate liqueur – I used Crave Chocolate Truffle
2 jars of 32 oz tart cherry juice
1 large jar of maraschino cherries
1/2 cup brown sugar
1/2 cup white sugar
Any size mason jars of your choosing
Directions

To get this chocolate covered cherry moonshine recipe going, bring the cherry juice to a boil in a larger pot. Once boiling, add in the large jar of maraschino cherries and 1/2 cup of both white and brown sugar. Stir for a few minutes until all the sugar is dissolved. At that point, turn the heat off and allow the mixture to cool to room temperature.

Once cooled to room temperature, pour in 2 1/2 cups of the everclear into the mixture along with 1 full cup of the chocolate liqueur. Feel free to add more everclear if you like. The cherry hides the alcohol taste very well so you can probably get away with a whole bottle of the everclear if you are feeling froggy. I like strong booze though so more isn’t a problem for me. I intentionally made this batch a little weaker because I was bringing this for a family gathering and was more concerned with taste than effect. However you roll is up to you.

Stir the mixture until everything is blended then pour into mason jars of the size of your choosing. I also added the cherries from mixture to the jars as well. I also used pint jars so I can give them away as Christmas presents to a few people. Be careful though! Depending on the amount of everclear you add to the mixture, this can be very strong!
These should store in your fridge for a long time, but otherwise, just keep them in the cupboard or closet until you are ready for them. Normally these types of drinks are better after a week or so anyways.

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