Serves 10-12 (3 qts.)
1 boneless venison, elk, moose or beef chuck roast (3 to 3 1/2 lbs)
2 med. onions, chopped
1 med. green pepper, chopped
2 garlic cloves, minced
1/4 to 1/2Tsp crushed red pepper flakes
4 cans( 14 1/2 oz. each) diced tomatoes, undrained
1 cup water
1 can( 12 oz.) tomato paste
1 Tbsp sugar
1/2 Tsp ground cumin
1/2 Tsp dried oregano
1/4 Tsp pepper
Cut meat into 1/4 inch pieces. In a 4 qt. dutch oven, brown meat in oil: remove with a slotted spoon and set aside.
In the same pan, saute onions, green peppers, garlic and red pepper flakes until the vegetables are tender.
Return meat to the pan. Add the remaining ingredients: bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat is tender.
TOH’s Hunting & Fishing ‘06