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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