Aronia Venison Stir Fry

Venison tenderloin (bite-size pieces)

Assorted vegetables (chopped)

Aronia berries (about one handful per stir batch)

Rice wine vinegar

Mirin

Sesame seed oil

Heat wok with sesame seed oil (should sputter if a drop of water is added).

Toss in a cup or two of vegetables. Add Aronia berries, rice vinegar and mirin (gives a sweet/sour taste). Remove vegetable batches to another container as they finish (vegetables should be somewhat crisp). Continue until all vegetables are prepared.

Prepare venison as vegetables above. Add rice vinegar and mirin as venison browns. Toss in some Aronia berries. It produces a nice purple, thickened sauce. Be sure venison is somewhat rare. Combine all ingredients and serve over rice with soy sauce if desired.

Aronia Black Bean Chili

2 cups chicken broth

1 cup fresh/frozen Aronia berries

1 Tablespoon olive oil

1 cup onion

1 Tablespoon chopped garlic

2 teaspoons finely chopped jalapeño

2 cups chopped cooked turkey

1 chopped red or green pepper

4 teaspoons chili powder

1 ½ teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried mustard

½ teaspoon dried oregano

4 cups chopped tomatoes

1 can (16 ounces) black beans

¼ cup chopped cilantro

Heat one cup of broth and pour over the Aronia berries in a small pan. Set aside.

In a 4 quart saucepan, sauté onion in olive oil 5 minutes, do not brown. Add garlic and jalapeño, cook one minute. Add turkey, seasonings, tomatoes and remaining brother. Bring to a boil and reduce heat, simmer uncovered 5 minutes. Stir in black beans, Aronia mixture and cilantro. Heat thoroughly. Serves 8. Garnish with tortillas, red onion and cheese.