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Categories:
lard ground venison onion garlic tomato paste cocoa powder allspice paprika cayenne pepper red wine stock bay leaves cinnamon cherry cola salt
Viewed: 129 - Published at: 4 years agoIngredients
- 2 tablespoons lard or bacon drippings
- 2 pounds ground venison
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon cocoa powder
- 1 teaspoon allspice
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups red wine
- 4 cups stock or water
- 2 bay leaves
- 1 cinnamon stick
- 2 cups cherry cola
- Salt and pepper
Method
- Melt 1 tablespoon lard in large pot over medium heat. Add onions and garlic and cook until translucent, about 8 minutes. Season with salt & pepper. Add tomato paste, stir and cook for 1 minute. Add dry spices and cocoa, folding them into paste and cook until fragrant, about 1 minute.
- Add venison and turn heat to high, breaking up meat with wooden spoon. Once the meat is cooked through (About 15 minutes), add red wine and reduce liquid by half. Add 2 cups water or stock, bay leaves and cinnamon stick.
- Bring to boil, then reduce to simmer. Cook slowly until thickened and flavors have developed, about 45 minutes, adding more stock if necessary. Season with salt and pepper, add cherry coke, and cook for 15 more minutes. Remove cinnamon and bay leaf and serve.
