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Tex-Mex Venison Stew
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Serves 5

3 lbs. Venison, cut into 1" cubes
3 medium onions, diced 1"
3 large carrots, diced 1"
3 stalks celery, diced 1"
1 tbsp. garlic
1 tbsp. chili powder
1/4 cup flour, all purpose
2 tbsp. Cumin
1 large can tomatoes
2 cans red Beans
1 teaspoon salt
One half tsp. pepper
One half tsp. ground thyme
jalapeno pepper sauce to taste
2 large green peppers, seeded and diced
3 tbsp. Sugar

Brown venison and sausage in a large pot, add all vegetable and sauté for 5 more minutes. Then add the beans, the sugar and seasonings. Let simmer 30 minutes. Correct the seasonings and serve. IMPORTANT - you must stir constantly so it does not stick to the bottom of the pot and burn. Serves 10.

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