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Veal And Beans Stuffed Avocados Recipe
|Red chili beans/Kidney beans||1 Pound (Small)|
|Baking soda||1⁄2 Teaspoon|
|Venison/2 pound moose meat||1 Pound|
|Moose meat/2 pound venison||1 Pound (Trimmed From Neck / Shoulder / Shanks / Ribs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Onion||1 Large, peeled and chopped|
|Chili powder||6 Tablespoon|
|All purpose flour||2 Tablespoon|
|Garlic||3 Clove (15 gm), peeled and minced / put through garlic press|
|Crumbled dried oregano||4 Teaspoon|
|Ground cumin seed||2 Teaspoon|
|Crumbled dried sage/3/4 teaspoon ground sage||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3595 Calories from Fat 799
% Daily Value*
Total Fat 91 g140.4%
Saturated Fat 21.3 g106.3%
Trans Fat 6.7 g
Cholesterol 349.3 mg
Sodium 7787.8 mg324.5%
Total Carbohydrates 404 g134.7%
Dietary Fiber 117.7 g470.9%
Sugars 30.4 g
Protein 322 g644.3%
Vitamin A 570.3% Vitamin C 227.4%
Calcium 127.9% Iron 481.8%
*Based on a 2000 Calorie diet
In the morning add baking soda and bring to a boil.
Boil for 10 minutes.
Drain and rinse.
Cover beans with water, add salt, and bring to a boil.
Meanwhile, trim all fat and tendons from meat and cut into small cubes.
Brown in shortening, then add to the beans.
Cook onion in remaining shortening until golden brown, stirring occasionally.
Add chili powder and flour, and mix.
Then add to beans and meat.
Rinse the pan with a little water, stirring to remove all particles, and add to chili.
Add remaining ingredients and cover.
Simmer for 4 hours, stirring occasionally, adding more water if necessary.
Makes 6 to 8 servings.