Recipe - Venison Chili Cheese Fries

2 tablespoon Vegetable oil
2 cup Chopped onions
Salt; to taste
Cayenne pepper; to taste
2 pound Ground venison
1 tablespoon Ghili powder
2 teaspoon Ground cumin
Crushed red pepper; to taste
2 teaspoon Dried oregano
2 tablespoon Chopped garlic
3 cup Crushed tomatoes
One half cup Tomato paste
3 cup Beef stock
2 tablespoon Masa flour
1 One half pound Shoestring potatoes
One half pound Grated Cheddar cheese
One half pound Grated Monterey Jack cheese
1 cup Sour cream
One half cup 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 One half 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 goldenbrown, about 3 to 4
minutes. Remove the shoestrings from the oil and drain on a paperlined
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 # EM1A65 broadcast 10241997) Downloaded from their WebSite
http://www.foodtv.com

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

11081997

Recipe by: Emeril Lagasse