Veal And Beans Stuffed Avocados
|Red chili beans/Kidney beans||1 Pound (Small)|
|Baking soda||1⁄2 Teaspoon|
|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|
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.