Yield: 1 servings
3 lb. venison cubed/course ground
3 cans kidney beans as extender
3 cans tomato sauce
2 cans tomato paste
1 large onion
1/4 lb. butter
1 lb. fresh mushrooms
6 garlic wedges
1 can stewed tomatoes (optional)
1 cup barbeque sauce
1/2 cup sugar-more or less to taste
1/2 cup water
3 tablespoon red pepper
6 jalapeno peppers – diced
3 tablespoon Louisiana hot sauce
4 tablespoon Worcestershire sauce
2 tablespoon oregano
½ bell pepper-finely chopped
Brown the venison with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well.
Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to
~200 degrees and cook until you can’t keep everyone away.
Consistency should be fairly thick. Cook uncovered if too thin.
Top with shredded cheese of choice and serve with fresh cornbread.