Total Calories: 191
In a 12”, deep Dutch oven, brown venison over medium heat, stirring occasionally. Remove meat from oven and add bacon fat. When fat is melted, add onions, celery and peppers. Sauté over medium heat until tender. Add remaining ingredients and meat back to the pot except for the beans. Heat to boiling. Reduce heat; cover and simmer 1 to 2 hours. Stir in beans and cook 30 minutes longer.
Serves 8 to 10
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