Venison Chili Con Carne

• 1 lb. ground venison
• 3/4 c. chopped onion
• 1 clove garlic, minced
• 2 Tbsp. bacon fat
• 1 Tbsp. flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 3 Tbsp. chili powder
• 1 can kidney beans
• 1 can tomatoes
• 1 can tomato puree

1. Put a couple squirrels into a cast-iron pot and cover with 1 quart of water laced with tarragon vinegar.
2. Simmer 2 hours.
3. Then dice a stalk of celery, 1 onion, a carrot and dump in.
4. Add generous teaspoon curry powder, bay leaf and salt.
5. Simmer until meat drops off bones, about 2 hours.
6. Fish bones out, add 2 medium diced potatoes and toss in a bunch of parsley.
7. If a cupful of mushrooms is handy, toss them in, make sure mushrooms are handy. Simmer 1/2 hour.
8. Eat hearty.

ground venison, onion, clove garlic, bacon fat, flour, salt, pepper, chili powder, kidney beans, tomatoes, tomato puree

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016789 (may not work)