2 lbs. ground venison
5 slices bacon
1 onion, chopped
1 green pepper, chopped
1 celery rib, chopped
14-oz. can pizza sauce
2 cups water
15-oz. can tomato sauce
15-oz. can stewed tomatoes
1/2 tsp. cumin
1/2 tsp. oregano
1/2 T. sugar
11/2 T. chili powder
1 tsp. garlic salt
1/2 tsp. cayenne pepper
2 T. spicy spaghetti seasoning
1 T. celery salt
1 T. hot sauce (or to taste)
2 (16-oz.) cans kidney beans
41/2-oz. can mushroom slices
Cheese-Garlic Biscuits
2 cups flour
4 tsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 cup shortening
1 T. chopped fresh parsley
1/2 cup shredded cheddar cheese
2/3 cup milk
1/4 cup margarine
1/4 tsp. garlic salt
Fry bacon until crisp; remove from pan. Fry onions, pepper and celery with venison in bacon grease until vegetables are soft and meat is browned. Crunch bacon and add to pan with pizza sauce, water, tomato sauce, tomatoes, cumin, oregano, sugar, chili powder, garlic salt, cayenne pepper, spaghetti seasoning, celery salt, hot sauce, beans and mushrooms. Cook on high for 4 to 6 hours—the longer, the better—stirring occasionally. Can be frozen and warmed up later—best if warmed on stove rather than in microwave. Serve with Cheese-Garlic Biscuits (below).
Sift flour, baking powder, sugar, cream of tartar and salt together. Cut in shortening. Stir in parsley and cheese. Add milk, stirring until dough clings together. Drop by spoonfuls onto ungreased baking sheet. Bake for 8 to 10 minutes at 450ºF. Melt margarine; stir in garlic salt and brush over biscuits before removing from baking sheet.
Daniel Shumway
Watkins Glen, New York
From—Completing the Hunt: Cooking Game with NAHC Members