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