Ingredients
- 4 strips bacon, diced
- 2 1/2 pounds leg or shoulder of venison, reduce 1/2-inch cubes
- 1 cup chopped onions
- 1 cup chopped eco-friendly peppers
- 2 garlic clove cloves crushed
- 1 cup Cabernet Sauvignon or any other dry dark wine
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon red pepper cayenne
- 1 (16-ounce) can chopped tomato plants
- 1 cup beef stock
- Pepper and salt
- 1 cup grated Sonoma Jack cheese
Directions
Inside a large saucepan, prepare the bacon before the fat is made, four to six minutes. Take away the bacon utilizing a slotted spoon and transfer to paper-lined plate to empty. Add some venison towards the herbal within the pan and prepare, stirring from time to time as well as in batches if required, until well seared. Remove in the pan and hang aside. Add some onions, peppers and garlic clove and saute over medium-low heat until tender. Stir within the wine and also the tomato paste. Bring the mix to some boil. Stir within the dry spices, chopped tomato plants and also the beef stock. Season gently with pepper and salt. Simmer uncovered for 35 to forty-five minutes, or before the sauce is extremely thick and flavorful. Add some venison towards the pot and prepare, stirring, until just cooked through and hot, three or four minutes. Look into the seasoning and serve using the grated cheese.
Recipe thanks to Emeril Lagasse, 2006