2 lbs. cooked venison, ground
2 c. venison broth or water
2 med. onions, finely chopped
1 (15 oz.) can tomato sauce
1 tsp. allspice
1 tsp. ground coriander
1 to 2 bay leaves
1/2 tsp. crushed red pepper
1 tsp. ground cumin
4 cloves garlic, minced
2 tbsp. red vinegar (apple)
2 tbsp. chili powder
1 tsp. salt
1/2 oz. unsweetened baking chocolate
1 tsp. cinnamon

In a large pot, brown venison, then broth. Stir and boil slowly for 30 minutes. Add all other ingredients. Stir to blend, bringing mixture to boil. Reduce heat and simmer for 3 hours, uncovered. May cover last hour. Remove bay leaves. Serve with side dishes of sour cream and chutney.