Sausage-Venison Casserole - cooking recipe

Ingredients

1 lb. hot bulk sausage
1 lb. venison, cut in 1-inch cubes
1 large onion, sliced
2 cloves garlic, minced
2 medium green peppers, seeded and cut into eighths
4 medium potatoes, peeled and cut in quarters
2 cans (1 lb. each) red kidney beans, drained
1 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
2 beef bouillon cubes, dissolved in 1 c. boiling water

Preparation

Slice sausage
into
patties, cook until done, then cut each patty
into
fourths.
Drain fat, reserving 2 tablespoons fat. Brown venison in 1 tablespoon;
cook onion and garlic in remaining 1
tablespoon.
Add
green peppers and cook 1 minute until all are
tender.
Turn
sausage, venison, onion, garlic and peppers into casserole.
Add potatoes and beans, sprinkle with seasonings and mix lightly.
Add bouillon; cover and bake in 350\u00b0 oven 1 hour and 15 minutes, or until beef and potatoes are tender.