Black Bean & Venison Stew

This dish is a combination of tastes from all over the world. A little American prairie combined with Havana meets Montana with New England practicality. Who wouldn’t like that? This one really gives you energy to get back out in the cold and do what needs to be done.

1 lb dried black beans
2 tbs balsamic vinegar
1 red onion chopped
1/4 cup olive oil
3 garlic cloves chopped
1 lb venison
1 cup rice
Salt and pepper
1 red sweet pepper chopped
1 green pepper chopped
1 tbs fresh thyme
Tabasco or Cholula hot sauce
8 portobello mushrooms medium
2 tbs soy sauce

Wash beans and soak overnight, cook until tender. Add vinegar. Sauté onion in olive oil until translucent, then add chopped garlic and venison. Sauté until venison is lightly browned and set aside. Bring beans to a light boil, add rice and sautéed onion, garlic, venison. Cook until rice is tender, add red and green pepper, thyme and soy sauce. Salt, pepper and add hot sauce to taste. Add sliced mushrooms, stir and serve.