Looking for a quick and easy venison meal that you can pull together with ingredients that are probably already in your kitchen cabinet? Then this savory Santa Fe Venison and Corn chili is just the ticket.

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This easy and delicious venison dish uses ingredients you probably already have in the pantry. Images by author

Serve it up with cornbread and top it with some cheese and a dollop of sour cream, and you have a dish the family will want again and again.

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This recipe uses simple canned ingredients so prep time is kept to a minimum.

This one starts with a venison roast. You can use ground venison, but I like the hearty bite of a piece of meat in this one.

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Cut up a venison roast into bite-sized pieces.

Cube up a venison roast into bite-sized pieces and season them well with salt and pepper.

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In a dutch oven or large pot, heat a tablespoon of oil. Brown the venison until it has good color on all sides.

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Brown the venison in a dutch oven or large pot.

Add the garlic and cook for an additional minute or so, stirring to prevent burning.

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Add the canned ingredients to the venison.

Add the beans, corn, tomato sauce, Ro-tel, and a package of your favorite chili seasoning.

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Add your favorite chili seasoning.

Reduce the heat to a simmer and cook until the venison is tender; around 30 minutes should do it.

I like to serve this with cornbread or cornbread muffins with green chilies. Top with sour cream and shredded cheese, if desired.

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