|Boneless venison/Elk/moose/beef chuck roast||1|
|Cooking oil||1 Tablespoon|
|Onions||2 Medium, chopped|
|Green pepper||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
Cut meat into 1/4-in pieces.
In a 4-qt. Dutch oven, brown meat in oil; remove with a slotted spoon and set aside.
In the same pan, saute 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.