Venison Gringo

1 pound ground venison

2 tablespoons olive oil

1 medium yellow onion, chopped

1 tablespoon chili powder

1/2 teaspoon coarse ground pepper

1/2 cup water

1/2 cup rice

1 bay leaf

1 (14-1.2 ounce) can Mexican stewed tomatoes

1 large green pepper, chopped

Crumble meat and brown in olive oil. Add onion and cook for five minutes. Add remaining ingredients, cover and cook over medium heat for 35 minutes, stirring occasionally.

Copyright 1998-2014 Stephen Ricciardelli