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8 servings
Ingredients:
2 tablespoons vegetable oil2 1/2 pounds venison, cut into cubes1 large onion, chopped1 clove garlic, minced1 (4 ounce) can diced green chile peppers2 (15 ounce) cans kidney beans, drained and rinsed2 (10.5 ounce) cans beef broth2 teaspoons dried oregano2 teaspoons ground cumin1/2 teaspoon salt1 1/2 teaspoons paprika
Instructions:
In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika. Cook on medium 4 to 5 hours.
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