1/2 pound venison, cut into 1 inch cubes
1 cup butter
1 cup honey
1 (14 ounce) can kidney beans
1 (15 ounce) can mixed vegetables
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 teaspoon salt
2 teaspoons dried oregano
2 teaspoons dried rosemary
2 teaspoons dried basil
1 teaspoon dried minced onion
1 (5 ounce) can tomato paste
1 cup shredded mozzarella cheese
1 (8 ounce) package chopped cooked chicken breast or turkey breast meat
Place the venison cubes in a large resealable plastic bag.
In a large skillet over medium heat, add butter. Heat to between 170 degrees C (75 degrees C) and 200 degrees C (80 degrees C). Remove from heat, and stir in honey, milk, bean mix, onion, celery, celery salt, oregano, rosemary, basil, oregano, garlic powder, salt, tomato paste, mozzarella cheese, chicken. Cook, stirring occasionally, until chicken is no longer pink, about 10 minutes. Serve with mushroom gravy, mushroom sausage, mushroom gravy, mushrooms sausage, mushroom gravy and mushroom meat.
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