Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 stephen ceideburg
1/2 c vegetable oil
4 yellow onions, cut in medium
- dice
2 jalapeno or serrano chiles,
-seeded,; finely chopped
3 tb chili powder
2 tb ground cumin
1 tb dried thyme
1 ts dried oregano
1 ts celery seeds
1 ts paprika
1/2 ts black pepper
1/2 ts anise seeds
1/2 ts cayenne pepper
1/4 ts ground cloves
4 bay leaves
3 lb wild game meat, cut into
-1-inch pie; ces *
30 oz red chile sauce
1 1/2 qt to 2 qt beef stock or broth
5 c cooked black turtle beans (2
- cups u; ncooked)
1 salt and pepper, to taste

* i.e. venison, antelope, rabbit, elk, duck, game sausage

Heat oil in an 8-quart casserole or Dutch oven; add onions and chiles, and
saute over medium heat until soft. Add spices and bay leaves and saute
several minutes longer. Add meat and cook until lightly browned. Add chile
sauce and bring to a boil. Add stock to barely cover the ingredients and
return to a boil. Reduce heat and simmer 30 minutes.

Cover and bake in a 375 degree F. oven for 2 hours, stirring every 30
minutes. Add beans and salt and pepper to taste.

If desired, garnish with grated sharp cheddar or Jack cheese and chopped
red onions.

Note: This recipe also works well with lamb or beef.

PER SERVING: 435 calories, 37 g protein, 43 g carbohydrate, 13 g fat (2 g
saturated), 96 mg cholesterol, 1,029 mg sodium, 9 g fiber.

From Gloria Ciccarone-Nehls, the Big Four Restaurant.

Heidy Haughy Cusick writing in the San Francisco Chronicle, 12/18/91.

Posted by Stephen Ceideburg

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