Description
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 ½ 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
- ½ teaspoon salt
- 1 ½ teaspoons paprika
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 8