• 1 tbsp coconut oil
  • 1 lb free range venison boneless loin, cubed
  • 1 lb free range ground bison
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, smashed
  • 1 jalapeño pepper, minced (omit seeds and pith for less heat)
  • 2 cups beef bone broth
  • 1 cup red wine
  • 1 large, ripe tomato, crushed
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 small bunch fresh cilantro and/or scallions, finely chopped
  • Cilantro, scallions, and/or mixed greens, for serving
  • Lime wedges, for garnish
  1. Heat coconut oil in Dutch oven on medium. Add cubed loin and sear on each side until browned, then remove from pot.
  2. Add ground bison and cook, stirring, until browned, and then remove from pot.
  3. Add onion to pan and sauté until soft, about 5 minutes. Add garlic and jalapeño and cook one more minute.
  4. Add broth and wine and bring to boil, using a wooden spoon to scrape any browned bits stuck to bottom. Add crushed tomato and return both meats to pan. Cover and reduce heat to low and simmer one hour, stirring occasionally.
  5. Add cumin and paprika and simmer one hour longer.
  6. Serve hot garnished with cilantro, scallions, mixed greens, and/or lime wedges.