Ingredients
1 pound bulk hot Italian sausage1 large onion, diced1 medium sweet red pepper, diced2 pounds venison steak, cut into 1-1/2-inch cubes2 tablespoons olive oil1 can (28 ounces) crushed tomatoes1 can (14-1/2 ounces) beef broth1/4 cup tomato paste1 tablespoon brown sugar2 teaspoons ground cumin2 teaspoons chili powder1 teaspoon dried oregano1/2 teaspoon crushed red pepper flakesSalt and pepper to taste1/4 cup minced fresh parsleyHot cooked rice, optional
Preparation
In a Dutch oven, cook the sausage, onion and red pepper over medium heat until meat is no longer pink; drain and set aside.
In the same pan, brown venison in oil; drain. Add the tomatoes, broth, tomato paste, brown sugar, cumin, chili powder, oregano, pepper flakes, salt, pepper and sausage mixture. Simmer, uncovered, for 1 to 1-1/2 hours or until venison is tender. Stir in parsley. Serve with rice if desired.
