“From Cooking Light. September 2008. We have a freezer full of venison every year so this will be a nice variation to our usual line-up of dishes to use it all.”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; saute 5 minutes or until onion is tender, stirring to crumble sausage.
  2. Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally.
  3. Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil.
  4. Cover and reduce heat. Simmer for 1 hour and 15 minutes or until venison is tender.
  5. Stir in black beans; cook 10 minutes or until thoroughly heated.
  6. Top each serving with crumbled goat cheese. Serve with jalapeno slices, if desired.

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