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Veal And Beans Stuffed Avocados

Global.Potpourri's picture
Ingredients
  Red chili beans/Kidney beans 1 Pound (Small)
  Baking soda 1⁄2 Teaspoon
  Salt 1 Tablespoon
  Venison/2 pound moose meat 1 Pound
  Moose meat/2 pound venison 1 Pound (Trimmed From Neck / Shoulder / Shanks / Ribs)
  Shortening 1⁄4 Cup (4 tbs)
  Onion 1 Large, peeled and chopped
  Chili powder 6 Tablespoon
  All purpose flour 2 Tablespoon
  Garlic 3 Clove (15 gm), peeled and minced / put through garlic press
  Crumbled dried oregano 4 Teaspoon
  Ground cumin seed 2 Teaspoon
  Crumbled dried sage/3/4 teaspoon ground sage 1 1⁄2 Teaspoon
Directions

Soak beans overnight in water.
In the morning add baking soda and bring to a boil.
Boil for 10 minutes.
Drain and rinse.
Cover beans with water, add salt, and bring to a boil.
Meanwhile, trim all fat and tendons from meat and cut into small cubes.
Brown in shortening, then add to the beans.
Cook onion in remaining shortening until golden brown, stirring occasionally.
Add chili powder and flour, and mix.
Then add to beans and meat.
Rinse the pan with a little water, stirring to remove all particles, and add to chili.
Add remaining ingredients and cover.
Simmer for 4 hours, stirring occasionally, adding more water if necessary.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Stuffing
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes

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