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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Luckytrim
5 pound venison, boneless
½ pound bacon
2 cup Beaujolais red wine
1 teaspoon Angostura bitters
4 tablespoon cumin, fresh ground
3 tablespoon Tabasco sauce
3 garlic cloves, minced
2 ½ cup tomato sauce
½ cup tomato paste
2 ½ cup Stewed tomatoes, chopped
3 jalapeño peppers, minced
2 medium onions, chopped
½ cup mushrooms, chopped
3 tablespoon dried red pepper flakes
½ teaspoon allspice
1 teaspoon Mexican oregano (optional)
2 tablespoon dried crushed nachos
1 ½ teaspoon salt
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 until 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 jalapeños, 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 ½ hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve.