Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       pounds       Venison cubed/course ground
   3       cans         Kidney Beans as extender
   3       cans         Tomato Sauce
   2       cans         Tomato Paste
   1       large        Onion
     1/4   pound        Butter
   1       pound        Fresh Mushrooms
   6                    Garlic wedges
   1       can          Stewed tomatoes (optional)
   1       cup          Barbeque Sauce
     1/2   cup          Sugar-more or less to taste
     1/2   cup          Water
   3       tablespoon   Red Pepper
   6                    Jalapeno peppers - diced
   3       tablespoon   Louisiana Hot Sauce
   4       tablespoon   Worcestershire Sauce
   2       tablespoon   Oregeno
     1/2   medium       Bell Pepper-finely chopped
   1                    Other spices that look good
   1                    That you have a mind to use

Preparation:

Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to 200 degrees and cook until you can't keep everyone away. Consistency should be fairly thick. Cook uncovered if too thin. Top with shredded cheese of choice and serve with fresh cornbread. Freezes well if any left ove