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Mexican Venison Stew
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Serves 5

3 lbs. Venison, cut into 1" cubes
1/4 pound Chirozo sausages, diced small
2 cans red beans
1 large can tomatoes
3 medium onions, diced 1"
3 large carrots, diced 1"
3 stalks celery, diced 1"
1 tbsp. garlic
1 pkg. sliced mushrooms
2 tbsp. chili powder
1/4 cup flour, all purpose
2 cups red wine
2 cups beef broth
1 teaspoon salt
One half tsp. pepper
One half tsp. ground thyme
jalapeno pepper sauce to taste
2 large green pappers, seeded and diced

Brown venison and sausage in a large pot, add all vegetable and sauté for 5 more minutes. Then add the flour and cook for 3 minutes. Finish with the red wine, broth and seasonings. Let simmer 1 hour and serve with hot French bread. IMPORTANT - you must stir constantly so the stew does not stick to the bottom of the pot and burn. Serves 10.

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