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
- vegetable oil: 2 Tbsp
- ½ pounds venison: 2 piece (cut into cubes)
- onion: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- green Chili peppers: 1 can (4 ounce can, diced)
- kidney beans: 2 cans (15 ounce cans, drained and rinsed)
- beef broth: 2 cans (10.5 ounce cans)
- oregano: 2 tsp (dried)
- ground cumin: 2 tsp
- salt: 0.5 tsp
- ½ teaspoons paprika: 1 piece
Metric Conversion
Stages of cooking
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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.
