From Cooking Light. September 2008. We have a freezer full of venison every year so this will be a nice variation to our usual line-up of dishes to use it all.
Ingredients: [‘chicken sausage’, ‘cooking spray’, ‘onions’, ‘garlic cloves’, ‘venison loin’, ‘tomato paste’, ‘reduced-sodium fat-free chicken broth’, ‘plum tomato’, ‘water’, ‘dried ancho chile powder’, ‘kosher salt’, ‘ground cumin’, ‘black beans’, ‘goat cheese’, ‘jalapeno’]
Quantity of Ingredients: [“1/4 lb spicy chicken sausage”,” cooking spray”,”2 cups chopped onions”,”3 garlic cloves, minced “,”1 lb venison loin, cut into 1/2 inch pieces “,”2 tablespoons tomato paste”,”2 cups reduced-sodium fat-free chicken broth”,”1 cup chopped plum tomato”,”1 cup water”,”2 tablespoons dried ancho chile powder”,”1/2 teaspoon kosher salt”,”1/2 teaspoon ground cumin”,”15 ounces black beans, rinsed and drained “,”1/4 cup crumbled goat cheese”,” jalapeno, sliced “]
Number of Servings: 4
Steps: [‘Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; saute 5 minutes or until onion is tender, stirring to crumble sausage.’, ‘Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally.’, ‘Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil.’, ‘Cover and reduce heat. Simmer for 1 hour and 15 minutes or until venison is tender.’, ‘Stir in black beans; cook 10 minutes or until thoroughly heated.’, ‘Top each serving with crumbled goat cheese. Serve with jalapeno slices, if desired.’]