In a large skillet, brown the wild beasts (buffalo and sausage) in olive oil. Add 2 cups of the onions and 1/4 cup of the garlic, and cook over medium heat until meat is thoroughly cooked. Drain fat and set aside.
In a separate pot, boil the venison in water with salt, pepper, medium onion, ginger, and celery until it is tender and flakes easily, about 2 hours. Remove cooked venison from pot and place on chopping block. With 2 forks, pull the meat apart.
Put the meat, remaining onion and garlic, plus the mushrooms, green peppers, jalapenos, and habaneros into a large stock pot. Add cilantro, chili powder, cumin, Dijon mustard, salt, sugar, green chiles, salsa, lime juice, tomato paste, and tomato sauce. Add the beer to the stockpot and mix thoroughly. Bring to a boil. Once the stockpot reaches a boil, reduce heat ,and let the contents simmer for 2 to 3 hours.
Spoon a heaping ladle of pulled BamBiTo into the center of a large tortilla. Fold the ends of the tortilla toward the center crossing one over the other. Lay the BamBiTo in the center of a plate seam side down. Ladle SaBooGoo over the top. Garnish with a dab of sour cream and cilantro.
In a medium pot combine cheese, soup, and sour cream over medium heat. Stir constantly while the mixture combines. After the mixture combines, reduce heat to low and add the remaining ingredients. Stir until well combined. Do not over heat.
Be sure to wear rubber gloves when cleaning the habanero