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1 3 pound boneless venison; elk, moose or beef chuck roast
1 tb Cooking oil
2 md Onions; chopped
1 md Green pepper; chopped
2 Cloves garlic; minced
1/4 ts Crushed red pepper flakes
4 14 1/2 ounce diced tomatoes; undrained
1 c Water
12 oz Tomato paste
1 tb Sugar
1/2 ts Ground cumin
1/2 ts Dried oregano
1/4 ts Pepper
Cut meat into 1/4" pieces. In a 4 qt Dutch oven, brown meat in oil; remove with a slotted spoon and set aside. In the same pan, saut onions, green pepper, garlic and red pepper flakes until vegetables are tender. Return meat to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat is tender.
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