Ingredients:
- 1/2 pound venison, cubed
- 1/2 pound lean pork, cubed
- 1/2 pound venison sausage or kielbasa, sliced 1/2" thick
- 1/2 pound bacon, diced
- 1 can condensed beef broth, (10 1/2 oz)
- 1 large onion, diced
- 8 ounces fresh sliced mushrooms
- 1 cup red wine
- 1 tablespoon Hungarian paprika
- salt and pepper, to taste
- 2 cans sauerkraut, about 32 ounces total
Preparation:
In a Dutch oven, fry bacon until crisp, then remove to paper towels with slotted spatula. Saute onion and mushrooms in bacon drippings until softened, then remove and drain. Pour off all but 2 to 3 tablespoons of drippings. Brown the venison, pork, and sausage. Add the bacon, onions, mushrooms, and remaining ingredients, except sauerkraut. Bring to a simmer, stirring. Cover and simmer for 1 1/2 to 2 hours. Add drained sauerkraut and simmer 20 minutes longer. Serves 8.
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