8 Ounce Bacon 15.5 Ounce Navy Beans, Drained And
3 Lb Venison -Rinsed
2 Tbl Leek, Minced 15.5 Ounce Kidney Beans, Drained
2 Tbl Garlic, Minced -And Rinsed
2 Tbl Red Wine Vinegar 15.5 Ounce Black Beans, Drained
28 Ounce Diced Tomatoes -And Rinsed
28 Ounce Tomato Sauce 3 Tbl Chili Powder
Cut venison into 1 inch pieces. In a 6 quart Dutch oven, cook bacon until crisp. Remove from pan and crumble. In bacon drippings, brown the venison in batches. When all venison is browned, remove from pan and sauté the leek and garlic. Return the meats to the pan and stir in all other ingredients. Simmer for 1 to 2 hours until the venison is tender.