INGREDIENTS
4
strips Bacon
2 1/2
lbs Leg or shoulder of venison
1 tsp
Coriander, ground
2
Garlic cloves
1 cup
Green bell peppers
1 cup
Onions
1 tsp
Oregano, dried
1 16 ounce can
Tomatoes
1 cup
Beef stock
1 tbsp
Tomato paste
1 tsp
Cayenne pepper
1 tbsp
Chili powder
1
Salt and pepper
1 tsp
Cumin, ground
1 cup
Sonoma jack cheese, grated
1 cup
Cabernet sauvignon or other dry red wine