Ingredients
- 2 garlic (cloves)
- 1 onion
- 1,800 gr venison
- 475 ml water (hot)
- 230 gr tomato (canned whole)
- 18 gr chili powder
- 2 gr oregano
- 2 gr cumin seed
- 1 ml liquid pepper sauce (hot)
Salt to taste Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Skim off fat during cooking.