Another recipe from the Bill Hall’s Land and Lakes Nashville Channel 4 Television Show and chef Dee Reed was Venison Chili. Hall included a reminder to viewers that “you should never kill what you don’t intend to eat or share with others.”
1 ½ pounds ground venison
½ cup dry bread crumbs
1 egg, beaten
½ cup mashed cooked potatoes
½ teaspoon brown sugar
Salt, Pepper, Allspice, Nutmeg, Cloves and Ginger to taste
2 tablespoons melted margarine
Combine venison with bread crumbs, egg, potatoes, brown sugar, salt pepper, allspice, nutmeg, cloves and ginger in bowl; mix well. Shape into 1-inch balls. Brown in margarine in skillet, turning to brown evenly. Simmer, covered for 15 minutes, Serve over rice or noodles or as appetizer. Yield: 6 servings.
Never making a secret of his diabetes, Bill Hall always included the Diabetic exchanges and dietetic information about all the recipes used on his program.
Approx Per Serving: Cal 228; Prot 28g; Carbo 10g; Fiber 1g; T Fat 8 g;32%Calories fromFat; Chol 131 Mg; Sod 226mg
Dietary Exchanges: Bread 1/2 ; Lean Meat 2.5