Beans and Venison

2-1/2 pounds ground venison

1 pound link type venison sausage

2 cans barbecue beans

2 cans dark red kidney beans

2 cans spicy Mexican beans

1 can brown sugar beans

1 can stewed tomatoes

1/2 cup barbecue sauce

3 large onions, diced

12 ounces hot Mexican Velveeta cheese

1 large bell pepper, diced

2 cups rice

1 tablespoon butter

1/2 cup catsup

1 tablespoon mustard

2 tablespoons sweet pickle juice

1/4 cup Tabasco sauce

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 cup dark brown sugar

Bring two cups water to a boil in a large pan, place diced onion and bell pepper and boil six minutes. Drain. Return to heat and add ground venison. Brown and drain.

Reduce heat to medium and add all ingredients except butter, hot cheese and link venison sausage. Cook mixture for 20 minutes, stirring regularly.

In a separate pan, bring four cups water to a boil, add rice and one tablespoon butter, simmer 20 minutes or until done.

When done, serve rice covered with cowboy beans and steamed sausage. Cut chunks of hot cheese and melt over rice, beans and sausage.

Copyright 1998-2014 Stephen Ricciardelli