If venison isn’t available, or if you prefer, substitute beef stew meat or ground beef.
4 tablespoons oil
1 large onion, chopped
4 cloves garlic, minced
4 tablespoons dark brown sugar
4 cups red wine
4 tablespoons red wine or balsamic vinegar
1 (6-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon ground cumin
½ teaspoon cayenne pepper (or more, to taste)
½ teaspoon chili powder (or more, to taste)
1 teaspoon cinnamon
1 teaspoon oregano
6–8 dried juniper berries
salt to taste
4 tablespoons oil
10 slices cooked bacon, diced
2 pounds venison stew meat, trimmed and finely diced
2 (15-ounce) cans black or red beans, with liquid
Heat the oil in a large pot over medium heat. Stir in the onion and garlic and sauté for 3–4 minutes. Stir in brown sugar, red wine, vinegar, tomato sauce, diced tomatoes, cumin, cayenne pepper, chili powder, cinnamon, oregano, juniper berries, and salt. Simmer for 15–30 minutes, until reduced by about half. Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the diced bacon and fry until browned. Add the venison, mixing with the bacon, and sauté until the venison is cooked through, about 15 minutes. Transfer meat to the tomato sauce. Stir in beans, mixing thoroughly. Simmer for 20–25 minutes. Serves 8.