Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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