Type what you have

Ingredients

• ✓ venison
• beer
• soy sauce
• worcestershire sauce
• salt
• garlic
• curry powder
• black pepper
• ginger

Instructions

1. 1 Trim and discard any fat or gristle from venison.
2. 2 Combine beer, soy sauce, Worcestershire sauce, salt, garlic, curry powder, black pepper, and ginger in a medium stainless steel bowl; add venison and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight.
3. 3 Remove venison from marinade and shake off excess. Discard remaining marinade.
4. 4 Place venison on the racks of a dehydrator leaving room for air to circulate.
5. 5 Dehydrate venison according to manufacturer's instructions until reaches desired consistency, 6 to 8 hours.

By Phillip Miller

Ingredients

• ✓ venison
• teriyaki sauce
• worcestershire sauce
• brown sugar
• soy sauce
• liquid smoke
• black pepper
• onion powder
• garlic salt
• lemon juice
• paprika
• hot pepper sauce

Instructions

1. 1 Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours, stirring it a few times as it marinates to ensure even absorption of marinade.
2. 2 Remove venison strips from marinade and squeeze off excess. Discard remaining marinade. Arrange venison on the racks of a food dehydrator in a single layer.
3. 3 Dry venison on High until dry but still pliable, about 4 hours. Jerky should bend without breaking. Store jerky in an airtight container or in a resealable plastic bag.

By Kristi Whittington

Ingredients

• ✓ venison
• green bean
• water
• onion salt
• russet potato

Instructions

1. 1 Place cured venison, beans, water, and onion salt in slow cooker. Cook on low setting 3 1/2 hours.
2. 2 Remove venison from the slow cooker. Cut into bite size-pieces; discard bones. Transfer meat back to slow cooker and cook until tender, about 30 more minutes.
3. 3 Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions and serve along with the venison and beans.

By Idahoan

Ingredients

• ✓ venison
• garlic scape
• canola oil
• soy sauce
• hamburger bun
• cheddar cheese

Instructions

1. 1 Place venison strips in a bowl; sprinkle with garlic scapes. Pour in canola oil and soy sauce; mix well. Cover bowl and let venison marinate for at least one hour.
2. 2 Preheat grill fitted with fine grate grill topper to medium heat.
3. 3 Evenly spread venison on the grill topper. Stir occasionally to evenly cook meat until no longer pink, about 10 to 15 minutes.
4. 4 Warm hamburger buns on warming rack of grill. Divide venison among the buns and top with Cheddar cheese.

By wldbear

Ingredients

• ✓ venison
• onion
• mushroom
• butter
• garlic
• tomato paste
• flour
• sour cream
• salt
• mustard powder
• parsley

Instructions

1. 1 Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned.
2. 2 When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. The longer it simmers, the more tender the meat will be. Enjoy!

By Pat

Ingredients

• ✓ venison
• garlic
• salt
• black pepper
• onion
• green bell pepper

Instructions

1. 1 Inspect a pint-sized jar for cracks. Immerse in simmering water for 5 minutes. Wash a new, unused lid and ring in warm soapy water.
2. 2 Meanwhile, toss venison, garlic, salt, and pepper in a large bowl until well combined.
3. 3 Place venison into the sterilized jar along with onion and bell pepper. Wipe the rim with a clean, damp cloth, and seal with lid and ring.
4. 4 Place the jar into a pressure canner filled with water according to manufacturer's instructions. Cover and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce the heat in order to maintain this pressure. Process for 75 minutes, watching the gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off the heat and allow the canner to cool until the gauge reads 0 psi.
5. 5 Once the pressure has subsided and the canner is safe to open, remove the jar and set on a rack to cool. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

By EWEDIN31

Ingredients

• ✓ venison
• olive oil
• onion
• garlic
• tomato
• mushroom
• thyme
• sage
• tarragon
• salt

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, about 5 minutes. Add venison to the skillet; cook and stir until evenly browned. Stir tomatoes, mushrooms, thyme, sage, tarragon, and salt into venison mixture.
2. 2 Cover the skillet and allow stew to simmer until venison is tender, 30 to 40 minutes.

By Sherri

Ingredients

• ✓ venison
• vegetable oil
• onion
• potato
• tomato
• mixed vegetable
• water
• sugar
• beef bouillon granules
• salt
• black pepper
• garlic powder
• hot pepper sauce

Instructions

1. 1 Heat oil in a stock pot or Dutch oven over medium-high heat. Brown venison in the hot oil. Add onion, cover pot, and simmer over medium heat for 10 minutes, or until onions are translucent.
2. 2 Stir in potatoes, tomatoes, and mixed vegetables. Combine water, sugar, and bouillon; stir into the soup. Season with salt, pepper, garlic powder, and hot pepper sauce. Cover and simmer for at least one hour, or until meat is tender.

By Jaimee

Ingredients

• ✓ venison
• soy sauce
• sugar
• ginger
• mustard powder
• garlic powder
• cayenne pepper
• vegetable oil
• wooden skewer
• onion
• jalapeno pepper
• green bell pepper

Instructions

1. 1 Whisk the soy sauce, sugar, ginger, mustard powder, garlic powder, and cayenne pepper in a large bowl until the sugar has dissolved. Whisk in the vegetable oil, then stir in the venison cubes until evenly covered in the marinade. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 4 hours. Place the wooden skewers into water to soak.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. 3 While the grill is heating, remove the venison from the marinade, and squeeze off excess. Discard the remaining marinade. Thread the venison cubes onto the skewers, alternating with the onion, jalapeno, and bell pepper.
4. 4 Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.

By CHONKY83

Ingredients

• ✓ venison
• garlic powder
• salt
• pepper
• onion
• cream of mushroom soup
• egg noodle
• sour cream

Instructions

1. 1 Season venison with garlic powder, salt, and pepper; set aside.
2. 2 Heat a large skillet over medium-high heat. Sauté onion in the hot skillet until soft and translucent. Add venison and cook until all sides are browned. Drain excess grease. Stir in condensed soup, reduce heat to low, and bring to a simmer.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook noodles in boiling water until tender yet firm to the bite, 8 to 10 minutes.
4. 4 When noodles are almost done cooking, stir sour cream into venison mixture.
5. 5 Drain noodles and transfer to a rimmed serving dish. Pour venison mixture over hot, cooked noodles to serve.

By Cathy

Ingredients

• ✓ venison
• pork butt
• butter
• onion
• mushroom
• salt
• greek yogurt
• worcestershire sauce
• black pepper
• mayonnaise
• steak sauce
• worcestershire sauce
• lime juice
• butter
• hamburger bun
• salt
• tomato
• pepper jack cheese

Instructions

1. 1 Make the burgers: Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl. Cover and refrigerate for at least 1 hour.
2. 2 Melt butter in a skillet over medium-low heat. Add onion, mushrooms, and salt; cook and stir until onion is soft and translucent, 5 to 10 minutes. Remove from the heat and cool, about 5 minutes.
3. 3 Add onion mixture to ground meat. Add yogurt, Worcestershire sauce, and pepper and mix until just combined. Form mixture into six patties and arrange on a large plate. Cover and refrigerate for at least 1 hour.
4. 4 Meanwhile, make the sauce: Mix mayonnaise, steak sauce, Worcestershire sauce, and lime juice together in a bowl until smooth. Cover and refrigerate until serving time.
5. 5 Preheat the oven to 225 degrees F (110 degrees C).
6. 6 Spread 1/2 teaspoon butter onto the inside of each split bun. Remove burgers from the refrigerator and season both sides with salt.
7. 7 Heat a skillet over low heat; cook buns, buttered-sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
8. 8 At the same time, heat a large, nonstick skillet over medium heat. Add burgers and cook until the desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
9. 9 Top each burger with a tomato slice and 2 slices pepper Jack cheese. Remove skillet from the heat and cover until cheese is slightly melted, about 5 minutes.
10. 10 Spread 1 to 2 tablespoons sauce onto the inside of each bun bottom. Top with burgers and bun tops.

By egardenut

Ingredients

• ✓ venison
• all-purpose flour
• butter
• red wine
• water
• beef broth
• browning sauce
• worcestershire sauce
• garlic
• thyme
• oregano
• parsley
• bay leaf
• salt
• black pepper
• red potato
• baby bella mushroom
• onion
• carrot
• egg noodle
• cornstarch

Instructions

1. 1 Toss venison in flour to coat.
2. 2 Melt butter in a large skillet over medium-high heat. Working in batches, fry venison in the butter until browned, about 5 minutes per batch. Transfer venison to a slow cooker. Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Let wine reduce by half, then add to the slow cooker.
3. 3 Add water, beef broth, browning sauce, Worcestershire, garlic, thyme, oregano, parsley, bay leaves, salt, and pepper to the slow cooker. Simmer on Low for 2 hours.
4. 4 Stir in potatoes, mushrooms, onion, and carrots; simmer on Low for 3 more hours.
5. 5 When the stew is almost finished, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
6. 6 Remove about 1/4 cup broth from the slow cooker and let cool slightly. Whisk cornstarch into the broth, then pour the mixture into the slow cooker. Stir and let thicken. Taste and adjust salt if needed.
7. 7 Serve stew in a bowl over egg noodles.

By Brian Genest

Ingredients

• ✓ venison
• all-purpose flour
• canola oil
• mushroom
• onion
• tomato sauce
• worcestershire sauce
• salt
• pepper
• garlic powder
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Toss venison cubes in flour to coat.
2. 2 Heat 2 tablespoons oil in a large skillet until smoking. Add venison and cook until well browned; transfer to a plate. Add remaining 1 tablespoon oil to the skillet; when hot, add mushrooms and cook until softened. Stir in onion and cook until soft and translucent.
3. 3 Return venison to the skillet, then stir in tomato sauce, Worcestershire sauce, salt, pepper, and garlic powder. Pour into a casserole dish. Cover and bake in the preheated oven for 1 1/2 hours, stirring occasionally.
4. 4 Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.

By cybes

Ingredients

• ✓ venison
• vegetable oil
• onion
• garlic
• green chile pepper
• kidney bean
• beef broth
• oregano
• cumin
• salt
• paprika

Instructions

1. 1 In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika. Cook on medium 4 to 5 hours.

By Donnak

Ingredients

• ✓ venison
• olive oil
• cumin
• garlic
• red wine vinegar
• oregano
• marjoram
• rosemary
• salt
• pepper
• pita bread

Instructions

1. 1 Whisk olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
2. 2 Heat a large skillet over medium-high heat. Working in batches of 1/2 pound at a time, add venison and cook until browned on the outside and no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
3. 3 Pile onto warmed pitas to serve.

By ChefStubb's

Ingredients

• ✓ venison
• seasoned salt
• garlic salt
• black pepper
• cayenne pepper
• oregano
• vegetable oil
• red bell pepper
• yellow bell pepper
• onion
• flour tortilla

Instructions

1. 1 Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
2. 2 Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.

By kellyb

Ingredients

• ✓ venison
• beef broth
• sherry
• soy sauce
• salt
• white pepper
• sugar-based curing mixture
• steak seasoning
• onion
• bell pepper
• vegetable oil
• cornstarch

Instructions

1. 1 In a medium bowl, stir together beef broth, sherry, soy sauce, salt, and pepper. Season meat with curing salt and steak seasoning. Then place it in the bowl with marinade. Cover and refrigerate for 2 to 3 hours.
2. 2 Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer venison to the skillet, reserving marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
3. 3 Heat remaining tablespoon of oil in the same skillet over medium-high heat. Add onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with meat.
4. 4 Dissolve cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.

By Barbara Z

Ingredients

• ✓ venison
• raspberry vinaigrette
• maple syrup
• soy sauce
• butter
• olive oil
• water
• onion
• garlic
• salt
• pepper
• white sugar

Instructions

1. 1 Whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside.
2. 2 Bring the butter, olive oil, water, onions, and garlic to a boil in a large skillet over medium-high heat. Cook and stir until the onions have caramelized to a deep, golden brown, 10 to 15 minutes. Once the onions have turned dark golden brown, stir in the sugar, and cook 2 to 3 minutes more.
3. 3 Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the center, about 5 minutes.

By Joe G

Ingredients

• ✓ venison
• angel hair pasta
• olive oil
• onion
• bell pepper
• tomato paste
• tomato sauce
• garlic salt
• dill
• marjoram
• italian seasoning
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
3. 3 Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, and continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium and simmer for 5 minutes.
4. 4 Place drained pasta into a prepared casserole dish and pour venison mixture overtop. Sprinkle with mozzarella and Parmesan cheese. Bake in the oven until cheese is bubbly and browned, about 25 minutes.

By Kandicegibson

Ingredients

• ✓ venison
• bacon drippings
• onion
• shiitake mushroom
• garlic
• red wine
• cognac
• brandy
• beef bouillon
• bay leaf
• rosemary
• thyme
• black pepper
• baby carrot
• cornstarch
• water

Instructions

1. 1 Melt bacon drippings in a large Dutch oven over medium-high heat. Add venison; sear, in two batches, until nicely browned. Transfer venison to a plate.
2. 2 Add onions, shiitakes, and garlic; cook until softened, 1 to 2 minutes. Stir in wine, cognac, and bouillon cube, simmer 30 seconds to remove alcohol flavor and dissolve bouillon.
3. 3 Add venison, bay leaves, rosemary, thyme, and black pepper; bring to a boil, then reduce heat to low. Gently simmer until venison is tender, about 2 hours, adding water as needed.
4. 4 Add baby carrots during the last 30 minutes of cooking. Dissolve cornstarch in 2 tablespoons water when venison is tender; stir into sauce to thicken.

By RUTHWARD

Ingredients

• ✓ venison
• masa harina
• oregano
• salt
• parsley
• paprika
• tomato paste
• water
• tomato sauce
• cumin
• garlic
• cayenne pepper
• chili powder
• beef
• pork
• red onion
• bacon fat

Instructions

1. 1 Heat bacon fat in a 5-quart Dutch oven over medium heat. Add onion; cook until tender, about 5 minutes. Add venison; cook until well browned, about 10 minutes.
2. 2 Meanwhile, cook pork in a separate skillet over medium heat until browned, 10 to 15 minutes; transfer to Dutch oven. Cook beef in the same skillet over medium heat until browned, 7 to 10 minutes; transfer to Dutch oven.
3. 3 Stir chili powder, cayenne pepper, garlic, and cumin into meat mixture; cook over medium heat until flavors have combined, stirring occasionally, about 30 minutes.
4. 4 Stir tomato sauce, water, tomato paste, paprika, parsley, salt, and oregano into meat mixture. Bring to a boil. Reduce heat to a simmer; cook for about 1 hour. Stir occasionally and add water as needed.
5. 5 Stir masa harina into chili; cook until thickened, at least 30 minutes. Add more water as needed.

By Danno

Ingredients

• ✓ venison
• all-purpose flour
• salt
• shortening
• water
• egg
• milk
• russet potato
• carrot
• mushroom
• onion
• rosemary
• garlic powder
• salt
• black pepper
• butter

Instructions

1. 1 Whisk together flour and salt for pastry in a medium bowl. Cut in shortening with a pastry blender until coarse. Stir in water with a fork until dough can be pressed into a ball. Divide into 5 equal pieces. Place each piece on plastic wrap, flatten into a disc with your hand, and wrap tightly. Place in the refrigerator for 30 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet.
3. 3 Mix eggs and milk together in a small bowl.
4. 4 Mix venison, potatoes, carrots, mushrooms, onion, rosemary, garlic powder, salt, and pepper together in a large bowl.
5. 5 Remove pastry from the refrigerator. Roll discs, one at a time, on a lightly floured surface into 6-inch circles.
6. 6 Fill the centers of each circle with meat and vegetable mixture and place a dot of butter on top of each. Fold the dough to make a crescent shaped-hand pie and crimp shut with a fork. Cut a small slit in the top of each pie and transfer to the prepared baking sheet. Brush with egg wash.
7. 7 Bake in the preheated oven until golden brown, 30 to 35 minutes. An instant-read thermometer inserted into the middle should read 135 degrees F (57 degrees C).

By THOMAS ELLEFSON

Ingredients

• ✓ venison
• black pepper
• salt
• pea
• mushroom
• carrot
• red potato
• bay leaf
• thyme
• chicken broth
• beef broth
• red wine
• all-purpose flour
• anchovy paste
• tomato paste
• garlic
• onion
• bacon grease

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.
3. 3 Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.
4. 4 Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.
5. 5 Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.

By Jenny Ziemann

Ingredients

• ✓ venison
• cherry tomato
• mushroom
• red onion
• yellow bell pepper
• red bell pepper
• bamboo skewer
• tomato puree
• molasses
• honey
• liquid smoke
• rice vinegar
• ginger
• garlic
• brown sugar
• red pepper flakes
• black pepper
• mustard powder
• onion

Instructions

1. 1 Stir together onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 30 minutes to overnight.
2. 2 Preheat a grill for medium heat.
3. 3 Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.

By SerenaBloom

Ingredients

• ✓ venison
• salad dressing
• seasoned salt
• salt
• black pepper
• all-purpose flour
• vegetable oil
• tomato paste
• beef broth
• water
• brown sugar
• worcestershire sauce
• mustard powder
• paprika
• garlic
• onion soup mix
• potato
• carrot
• celery
• onion
• pea
• brussels sprout

Instructions

1. 1 Combine the venison and French salad dressing in a non-metallic bowl until the venison is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.
2. 2 Remove the venison from the marinade, squeeze off excess, and place the venison cubes into a clean bowl. Discard the remaining marinade. Season the venison with seasoned salt, salt, and pepper; sprinkle with the flour and toss to coat.
3. 3 Heat the vegetable oil in a large skillet over medium-high heat. Add the venison cubes, and cook until golden brown on all sides, about 10 minutes. While the venison cubes are browning, whisk together the tomato paste and beef broth in a slow cooker until the tomato paste has dissolved. Stir in the water, brown sugar, Worcestershire sauce, mustard powder, paprika, garlic, onion soup mix, potatoes, carrots, celery, chopped onion, peas, Brussels sprouts, and the browned venison cubes.
4. 4 Cover and cook on Low until the venison, potatoes, and carrots are tender, 10 to 12 hours.

By CATHYRAE

Ingredients

• ✓ venison
• cheddar cheese
• parsley
• pepper
• salt
• oregano
• cayenne pepper
• paprika
• chili powder
• water
• tomato
• black bean
• tomato sauce
• tomato paste
• jalapeno pepper
• red chile pepper
• red pepper
• green pepper
• garlic
• onion
• crimini mushroom
• olive oil
• ground venison
• mild sausage

Instructions

1. 1 Cook sausage in a large skillet over medium-high heat until crumbled and browned; place into a large Dutch oven. Sear venison cubes until well browned; add to sausage. Add ground venison, and cook until crumbly and no longer pink; place into Dutch oven.
2. 2 Heat olive oil in the skillet over medium-high heat. Stir in the mushrooms, and cook until soft, about 2 minutes. Stir in onion and garlic, cook until the onion is translucent, about 2 minutes. Add the green and red peppers, red chile pepper, and jalapeno; cook until softened, then add to Dutch oven.
3. 3 Stir in tomato paste, tomato sauce, black beans, diced tomatoes, and water. Season with chili powder, paprika, cayenne, and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the venison pieces are tender, about 2 hours.
4. 4 Season to taste with salt and pepper, and stir in parsley before serving. To serve, sprinkle with shredded Cheddar cheese.

By Jennifer Mills