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Smoked Venison Chili

KETR | By Kevin Jefferies,
Luke Clayton
Published November 24, 2017 at 11:13 PM CST
Mule Deer Chili
Luke Clayton
Mule Deer Chili

This week, Luke shares a recipe for making smoked venison chili  and discusses the process necessary to insure that the big buck or doe you harvest will be excellent eating. Luke also covers some fine points of meat processing and storage. 
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Local Shows Outdoor CookingOutdoors With Luke Clayton
Kevin Jefferies
As KETR Operations Manager, Kevin Jefferies is responsible for making sure you hear what you’re supposed to be hearing on FM 88.9 and ketr.org.
See stories by Kevin Jefferies
Luke Clayton
Outdoors writer/radio host/book author Luke Clayton has been addicted to everything outdoors related since his childhood when he grew up hunting and fishing in rural northeast Texas. Luke pens a weekly newspaper column that appears in 34 Texas newspapers and is Editor at Large for Extreme Hog Hunter Magazine, Bowhunting Adventures and East Texas Outdoors Magazine and field editor for Dallas Safari Club "Camp Talk" publication. Luke is on the pro staff of Mathews Bows, Smokin' Tex Electric Smokers, and GhostBlind. Follow his columns and listen to his weekly radio show throughout the year and you'll surely get exposed to many facets of the outdoor life.
See stories by Luke Clayton
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