2 pounds venison, cubed or ground
4 garlic cloves, coarsely chopped
4 large tomatoes, coarsely chopped
2 medium onions, coarsely chopped
2 cups water
2 tablespoons chili powder
1/2 tablespoon ground cumin
2 tablespoons molasses
1 cup red wine
2 tablespoons jalapeno peppers, seeds removed and chopped (adjust to taste)
1/2 medium green bell pepper, coarsely chopped
4 tablespoons cooking oil
1 tablespoon sweet basil
1/2 tablespoon black pepper, coarsely ground
1 teaspoon salt

In a large pot, sauté venison in hot oil until slightly browned. Add garlic, onion and bell pepper; continue to sauté until onion is translucent.
Add water, tomatoes, jalapeno pepper, chili powder, cumin, molasses, salt, pepper and basil; simmer for at least 2 hours. A half hour before serving, add red wine, stirring to combine.

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