Recipe Instructions:

In a skillet, brown venison and drain well; set aside. In a deep pan, bring olive oil to a simmer. Finely slice Spanish onion and bell pepper. Add onion and pepper to simmering oil. Simmer three minutes or until onions start to brown; add tomatoes and beans and continue to cook over medium heat for 10 minutes.

Chop cayenne pepper and add with chilies to pan. Add venison and mix well. Cook over medium to high heat for 10 more minutes, stirring well to avoid burning. Reduce heat to low; add flour to thicken if desired.

Recipe Coments:
Serve in bowls with a dollop of sour cream, grated Cheddar cheese, chopped green onions and black olives