Ingredients

4 strips bacon, diced
2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
1 cup chopped onions
1 cup chopped green bell peppers
2 garlic cloves crushed
1 cup Cabernet Sauvignon or other dry red wine
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano

1 teaspoon cayenne pepper
1 (16-ounce) can chopped tomatoes
1 cup beef stock
Salt and pepper
1 cup grated Sonoma Jack cheese

Directions

In a large saucepan, cook the
bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon
and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and
cook, stirring occasionally and in batches if necessary, until well seared. Remove from
the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low
heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil.
Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and
pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and
flavorful. Add the venison to the pot and cook, stirring, until just cooked through and
hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.