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Recipe
Coments:
Serve in bowls with a dollop of sour cream, grated Cheddar cheese, chopped green onions and black olives.
Recipe
Instructions:
In a skillet, brown venison and drain well; set aside. In a deep pan, bring olive oil to a simmer. Finely slice Spanish onion and bell pepper. Add onion and pepper to simmering oil. Simmer three minutes or until onions start to brown; add tomatoes and beans and continue to cook over medium heat for 10 minutes.
Chop cayenne pepper and add with chilies to pan. Add venison and mix well. Cook over medium to high heat for 10 more minutes, stirring well to avoid burning. Reduce heat to low; add flour to thicken if desired.
Ingredients:
- 1½ pounds ground venison
- 1 large can red kidney beans
- 1 large can green chilies
- 1 large Spanish onion
- 1 bell pepper
- 1/2 cup flour
- 1 large can tomatoes
- 1 small can black olives
- Sour cream
- Chopped green onions
- Grated Cheddar cheese
- 1/3 cup olive oil
- 1½ pounds venison sausage
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