Yield: 10 Servings
Measure | Ingredient |
---|---|
3 pounds | Boneless venison |
\N \N | Or elk, moose or beef |
\N \N | Chuck roast |
1 tablespoon | Cooking oil |
2 mediums | Onions; chopped |
1 medium | Green pepper; chopped |
2 \N | Cl Garlic; minced |
¼ teaspoon | Crushed red pepper flakes |
4 cans | Diced tomatoes; undrained 4 1/2 oz each |
1 cup | Water |
12 ounces | Tomato paste |
1 tablespoon | Sugar |
½ teaspoon | Ground cumin |
½ teaspoon | Dried oregano |
¼ teaspoon | Pepper |
Recipe by: TASTE OF HOME - FEB/MARCH 1996 Cut meat into ¼" pieces. In a 4 qt Dutch oven, brown meat in oil; remove with a slotted spoon and set aside. In the same pan, saut onions, green pepper, garlic and red pepper flakes until vegetables are tender. Return meat to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat is tender.