I just finished making this recipe and it's out this world for taste. Try and let me know, I guarantee you'll love it!!!!
1 pound mild or hot Italian sausage (I use mild)
1 large onion, diced
2 medium sweet red peppers, diced
2 pounds venison steak or backstraps, cut into
1 1/2 inch cubes (I used backstraps)
2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes
1 can (14 ounces) beef broth
1/4 cup tomato paste
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Salt and Pepper to taste
1/4 cup minced fresh parsley
Hot cooked rice, optional.
[1] In a Dutch oven, cook the sausage, onion and red peppers over medium heat until meat is no longer pink; drain and set aside.
[2] In the same pan, brown venison in oil; drain. Add the tomatoes, broth, tomato paste, brown sugar, cumin, chili powder, oregano, pepper flakes, salt, pepper and sausage mixture. Simmer, uncovered, for 1 - 1 1/2 hours or until venison is tender. Stir in parsley. Serve with rice if desired. Yield is about 6 servings.
I guarantee you will love it !!!
Eddie Fosnaugh
