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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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A friend of mine from Texas sent this one to me. Time consuming but well worth the effort! =) Ingredients:
5 lbs venison, ground |
1/2 lb bacon |
2 cups red wine |
4 tablespoons cumin |
3 tablespoons tabasco sauce |
3 cloves garlic (minced) |
2 1/2 cups tomato sauce |
1/2 cup tomato paste |
2 1/2 cups canned diced tomatoes |
1 (3 lb) can pinto beans, washed and drained |
3 jalapeno peppers, minced |
3 medium onions, chopped |
1 cup mushroom, chopped |
3 tablespoons dried red pepper flakes |
1/2 teaspoon allspice |
1 teaspoon oregano |
1 1/2 teaspoons salt |
Directions:
1. Fry bacon in a large, heavy pot.
2. Remove bacon when done and set aside.
3. Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease.
4. Fry the venison til done and remove from the pot.
5. Drain off the grease.
6. Add the wine, tomato sauce, and the bacon which has been crumbled.
7. Bring wine to a boil, add the jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the allspice, salt, red pepper flakes, beans and mushrooms.
8. Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours.
9. Stir often or as needed.
10. Add the remaining cumin, cook for 15 minutes more and serve.
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