Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       pound        Venison, boneless
     1/2   pound        Bacon
   2       cup          Beaujolis red wine
   1       Teaspoon     Angostura Bitters
   4       Tablespoon   Cumin (fresh ground)
   3       Tablespoon   Tabasco sauce
   3                    Garlic cloves (minced)
   2 1/2   cup          Tomato sauce
     1/2   cup          Tomato paste
   2 1/2   cup          Stewed tomatos chopped
   3                    Jalapeno peppers minced
   2       medium       onions chopped
     1/2   cup          Mushrooms chopped
   3       Tablespoon   Dried red pepper flakes
     1/2   Teaspoon     Allspice
   1       Teaspoon     Mexican oregano(optional)
   2       Tablespoon   Dried crushed anchos
   1 1/2   Teaspoon     Salt

Preparation:

Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease. Fry the venison til done and remove from the pot. Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms. Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve.