4
servings
3
sl bacon; chopped
3/4
lb venison; ground
1/2
c onion; chopped
1
ts chili powder
3/4
ts salt
1/2
ts paprika
1/4
ts pepper
1
ea 14.5 oz can stewed tomatoes
1
hot cooked rice
Fry
bacon until crisp; add venison, onion, and seasonings. Cook over
medium
heat until meat is browned, stirring to crumble. Add tomatoes;
cover, reduce heat,
and simmer 40 minutes. Serve over rice.