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Prep Time: 4 Hours
Yields: 10–12 Servings

Don’t be deterred from cooking this recipe because of the word spicy if you are afraid of the heat. Remember that the jalapeno and hot sauce amounts can be changed at your discretion. But I would suggest that you just take a leap and use my recipe first time around.

1 (3–4 pound) venison sirloin roast, trimmed
1 tsp chili powder
½ cup olive oil
salt and black pepper to taste
granulated garlic to taste
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 jalapeno peppers, seeded and diced
1 (28-ounce) can crushed tomatoes
1 quart beef or venison stock
¼ cup hot sauce
1 tbsp ground cumin
1 cup beer
½ cup sliced green onions

Preheat oven to 350°F. In a large Dutch oven, heat olive oil over medium-high heat. Season roast with salt, pepper and granulated garlic then brown well on all sides. Remove from pot and set aside. Add onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until wilted. Stir in jalapenos, tomatoes and stock. Return meat to pot and bring to a boil. Add chili powder, hot sauce, cumin and beer. Reduce to simmer, cover and bake 3½–4 hours or until fork-tender, basting occasionally with pan juices. Additional stock may be added if necessary to retain volume. Remove venison from pot and shred or cut into bite sized pieces. Return meat to pot then stir in green onions. Adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot over cornbread or rice, or you may wish to serve on toasted hamburger buns.

























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