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Categories:
boneless tomatoes bacon jalapeno pepper onions bitters mushrooms cumin red pepper red hot pepper sauce allspice garlic tomato sauce ancho chilies tomato paste salt
Viewed: 30 - Published at: 6 years agoIngredients
- 5 pounds venison boneless
- 2 1/2 cups tomatoes chopped
- 1/2 pound bacon
- 3 each jalapeno pepper minced
- 2 medium onions chopped
- 1 teaspoon angostura bitters
- 1/2 cup mushrooms chopped
- 4 tablespoons cumin
- 3 tablespoons red pepper flakes
- 3 tablespoons red hot pepper sauce
- 1/2 teaspoon allspice
- 3 each garlic cloves
- 2 1/2 cups tomato sauce
- 2 tablespoons ancho chilies
- 1/2 cup tomato paste
- 1 1/2 teaspoons salt
Method
- Fry bacon in a large, heavy pot.
- Remove bacon when done and set aside.
- Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease.
- Fry the venison til done and remove from the pot.
- Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled.
- Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms.
- Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours.
- Stir often or as needed.
- Add the remaining cumin, cook for 15 minutes more and serve.
