1HEAT olive oil over medium heat in large stockpot. Add onion and pepper and cook 5 minutes or until softened. Add garlic and cook 1 minute.
2ADD venison and cook 10 minutes or until browned; stirring frequently.
3STIR in remaining ingredients except beans. Bring to a boil over high heat. Reduce heat to low and simmer covered 1 hour or until venison is very tender. Stir in beans and cook 5 minutes or until heated through.
Nutrition information coming soon.
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