Use venison sausage, ground venison, tomatoes, bell peppers, and onions. Slice sausage and dice vegetables; brown both meats in a pot, add onions and peppers until softened, then add tomatoes and simmer 20–25 minutes until thick and cooked through. Season with salt and pepper; paprika and chili powder are optional. Serve as a thick stew, without pasta or potatoes.
LBy lbenesch
Servings
4
8 oz Venison sausage
1 lb Ground venison
1 tbsp Olive oil
2 pieces Yellow onions
3 pieces Bell peppers
5 pieces Tomatoes
1 tsp Salt
0.5 tsp Black pepper
2 tsp Smoked paprika (optional)
0.5 tsp Chili powder (optional)
Calories
467 kcal
Protein
39g
Carbs
18g
Fat
26g
Fiber
3g
Sugar
3g
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Prep
1. Slice the venison sausage into 1/2-inch rounds. Dice the onions, bell peppers and tomatoes into bite-sized pieces.
Brown the Meats
2. Heat the olive oil in a large heavy pot over medium-high heat. Add the sausage and brown for 3-4 minutes without moving it too much, then add the ground venison and cook for 5-6 minutes, breaking it up, until deeply browned.
3. Add the onions and bell peppers and cook for 6-8 minutes, scraping up the browned bits, until softened. Stir in the smoked paprika and chili powder if using, and cook for 30 seconds until fragrant.
2 pieces Yellow onions,
3 pieces Bell peppers,
2 tsp Smoked paprika (optional),
0.5 tsp Chili powder (optional)
4. Add the tomatoes, salt and black pepper. Bring to a simmer, then reduce the heat to medium-low.
5 pieces Tomatoes,
1 tsp Salt,
0.5 tsp Black pepper
Simmer and Serve
5. Simmer uncovered for 20-25 minutes, stirring occasionally, until thick and the meat is cooked through. Taste and adjust the salt and pepper, then serve hot as a thick stew.
1 tsp Salt,
0.5 tsp Black pepper
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