Mexican Venison Stew

  • 3 lbs. venison; 1-inch cubes
  • 1/4 lb chirozo sausages; diced small
  • 2 cans red beans
  • 1 large can tomatoes
  • 3 medium onions; 1-inch diced
  • 3 large carrots; 1-inch diced
  • 3 stalks celery; 1-inch diced
  • 1 tbsp. garlic
  • 1 package sliced mushrooms
  • 2 tbsp. chili powder
  • 1/4 all purpose flour
  • 2 cups red wine
  • 2 cups beef broth
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. ground thyme
  • jalapeno pepper sauce; to taste
  • 2 large green pappers; seeded and diced

Brown venison and sausage in a large pot, add all vegetable and sauté for 5 more minutes. Then add the flour and cook for 3 minutes. Finish with the red wine, broth and seasonings.

Let simmer 1 hour and serve with hot French bread.

Stir constantly so the stew does not stick to the bottom of the pot and burn.

Yield: 10 servings

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