Instructions
In a large skillet over medium-high heat, brown venison, about 5 minutes, stirring to break up. Transfer to a 6 quart slow cooker. Add bell
peppers, onion, celeriac, garlic cloves, mushrooms, wine, water, tomato paste, chipotle and adobo sauce, chili powder, sugar, mustard, and marjoram, mixing well. Press the mixture down to form an even
layer; place bean on top, leaving a 1/2 inch border around the edge. Cover, cooking on low 8 to 10 hours or on high 4 to 5 hours until vegetables are tender. Slowly stir cornmeal into the pot about 20
minutes before the cooking time is up; cook on high heat until thickened, about 15 minutes. Serve.
Nutritional information per serving (1 1/2 cups): 258 Cal, 4 g Fat, 1 g Sat Fat, 0 g Trans Fat,
71 mg Chol, 244 mg Sod, 33 g Carb, 25 g Prot, 88 mg Calc. Light points: 5
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