2 tb Vegetable oil
1 1/2 lb Venison; cut into
1/2 inch cubes
2 md Onions; cut into 1/2"
- pieces
2 md Carrots; peeled and cut
- into 1/2" pieces
2 sm Parsnips; peeled and cut
- into 1/2" pieces
1/4 c Currants or raisins
4 cl Garlic; minced
3 tb Chili powder
2 tb All-purpose flour
1/2 ts Salt
1/2 ts Ground cumin
1/4 ts Ground red pepper
15 oz cn Dark red kidney beans;
- rinsed and drained
14 cn Diced tomatoes
1 cn Beer or
1 1/2 c Beef broth
1 c Water
Fresh cilantro sprigs
In a 4-quart pot heat oil. Add half of the venison; cook with
onion until browned. Add remaining venison, carrots, parsnips,
currants or raisins, and garlic. Cook for 5 minutes; stir in chili
powder, flour, salt, cumin and red pepper. Add drained beans,
undrained tomatoes, beer or broth and water.
Bring to boiling; reduce heat. Simmer, covered, for 1 hour,
stirring often. To serve, ladle into bowls and top with cilantro.
