Using a slow cooker can help to soften even the toughest of venison cuts. (Photo courtesy of Scott & Tiffany Haugen)
October 03, 2017
By Scott & Tiffany Haugen
Print Recipe
Serves: 5 Prep time: 20 minutes Cook time: 35 minutes
Ingredients:
1 pound venison, ground or small cubes 2 tablespoons olive oil 1 onion, minced 3 cloves garlic, minced 1 tablespoon chili powder 2 teaspoons cumin 2 teaspoons unsweetened cocoa powder ½ teaspoon cayenne pepper ½ teaspoon coriander ½ teaspoon cinnamon 1 (6-ounce) can tomato paste 2 cups beef broth 2 cups water 2 (15-ounce) cans black beans, drained Salt and pepper, to taste Directions:
In a heavy stew pot or Dutch oven, heat olive oil. Sautée venison, onions and garlic on medium-high heat until meat is browned. Add spices and continue to brown to release and toast the spices. Add tomato paste and continue to brown 1-2 minutes. Add water and broth; bring to a boil. Reduce heat to medium-low and simmer at least 20 minutes. Add black beans and simmer an additional 15 minutes. Garnish with sour cream, avocado and cheddar cheese, if desired. To cook in a slow cooker, sautée ingredients as directed. Then add meat mixture, water, broth and beans to the slow cooker. Simmer on low 1-3 hours.
