Sausage-Venison Casserole

• 1 lb. hot bulk sausage
• 1 lb. venison, cut in 1-inch cubes
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 medium green peppers, seeded and cut into eighths
• 4 medium potatoes, peeled and cut in quarters
• 2 cans (1 lb. each) red kidney beans, drained
• 1 tsp. basil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 beef bouillon cubes, dissolved in 1 c. boiling water

1. Slice sausage
2. into
3. patties, cook until done, then cut each patty
4. into
5. fourths.
6. Drain fat, reserving 2 tablespoons fat. Brown venison in 1 tablespoon;
7. cook onion and garlic in remaining 1
8. tablespoon.
9. Add
10. green peppers and cook 1 minute until all are
11. tender.
12. Turn
13. sausage, venison, onion, garlic and peppers into casserole.
14. Add potatoes and beans, sprinkle with seasonings and mix lightly.
15. Add bouillon; cover and bake in 350u0b0 oven 1 hour and 15 minutes, or until beef and potatoes are tender.

hot bulk sausage, venison, onion, garlic, green peppers, potatoes, red kidney beans, basil, salt, pepper, bouillon cubes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=344531 (may not work)