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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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This recipe was given to me by a friend at work, who is an avid deer hunter. It's very different, but delicious! You would never know you're eating venison. Ingredients:
2 tablespoons vegetable oil |
2 1/2 pounds venison, cut into cubes |
1 large onion, chopped |
1 clove garlic, minced |
1 (4 ounce) can diced green chile peppers |
2 (15 ounce) cans kidney beans, drained and rinsed |
2 (10.5 ounce) cans beef broth |
2 teaspoons dried oregano |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1 1/2 teaspoons paprika |
Directions:
1. In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika. Cook on medium 4 to 5 hours.
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