Hunting season is right around the corner. Time to get all of your favorite wild game recipes out of the cabinet and dusted off.
- 4 tablespoons Extra Virgin Olive Oil (EVOO)
- 1 large Onion, diced
- 1 pound of Sweet Italian Sausage, removed from the casing
- 2 teaspoons Red Chili Powder
- 2 teaspoons ground Cumin
- 1 teaspoon dried Oregano
- 1/2 teaspoon Red Pepper Flakes
- 2 pounds boneless Venison, cut into 1 1/2 inch cubes
- 1 can (16 ozs) Beef Broth
- 2 cups crushed Italian Style Tomatoes
- 1/4 cup Tomato Paste
- 2 tablespoons Chipotle Peppers in Adobo Sauce
- 1 tablespoon Dark Brown Sugar
- 1 Red Bell Pepper, seeded and diced
- Sea Salt and Pepper to taste
- 1/4 cup Parsley, chopped
- Cooked Rice. Brown or White, your choice
In a cast iron Dutch Oven heat 2 tablespoons EVOO. Add onion and cook over medium heat until translucent and tender about 8 minutes. Don’t brown. Crumble sausage into the pan and stir to break up any chunks. Cook over medium high and brown well for about 10 minutes. Gradually add in chili powder, cumin, oregano, and pepper flakes.
Heat the remaining EVOO in a nonstick skillet. Brown the venison in small batches. Don’t let it dry out. Add cooked meat to the Dutch Oven. When all of the venison is browned and in the Dutch Oven add beef broth, tomatoes, tomato paste, chipotles and brown sugar.
Simmer over medium heat, uncovered for 1 hour. Stir occasionally. Add the bell pepper and simmer on medium low for 30 minutes or until venison is tender. Season to taste with salt and pepper. Stir in the parsley and serve over cooked rice in bowls. Serve with crusty bread and creamy butter.