Ingredients

Instructions

  1. Brown the venison in a stock pot (I use non-stick).
  2. Add onion and pepper, saute until slightly soft, about 5-10 minutes.
  3. Add remaining ingredients, cover, and simmer for 1.5 hours.
  4. I serve mine with a little sour cream and diced onion on top, and some crusty bread.
  5. My husband insists this is sacrilege, and serves his with shredded cheese and crumbled crackers.
  6. We agree that it is best served with an ice cold beer.