Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Venison cubed/course ground
3 cn Kidney Beans as extender
3 cn Tomato Sauce
2 cn Tomato Paste
1 lg Onion
1/4 lb Butter
1 lb Fresh Mushrooms
6 Garlic wedges
1 cn Stewed tomatoes (optional)
1 c Barbeque Sauce
1/2 c Sugar-more or less to taste
1/2 c Water
3 tb Red Pepper
6 Jalapeno peppers - diced
3 tb Louisiana Hot Sauce
4 tb Worcestershire Sauce
2 tb Oregeno
1/2 Bell Pepper-finely chopped
1 Other spices that look good
1 That you have a mind to use

Brown the venison (or other wild game) with some butter. Venison
tends to be somewhat dry, so add butter as needed. Drain well. Add to
6-8 quart slow cooker. (A large pot on the stove will work, but
overnight cooking is preferred). Add other ingredients, mixing well.
Add only enough water to prevent burning. Cook covered for 2 hours
at boil. Reduce heat to ~200 degrees and cook until you can't keep
everyone away. Consistancy should be fairly thick. Cook uncovered if
too thin. Top with shredded cheese of choice and serve with fresh
cornbread. Freezes well if any left over.

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