Directions:
- Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper.
- Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.79 Kcal (1490 kJ) | ||
| Calories from fat | 224.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.93g | 38% | |
|---|---|---|---|
| Cholesterol | 55.65mg | 19% | |
| Sodium | 548.15mg | 23% | |
| Potassium | 280.34mg | 6% | |
| Total Carbs | 4.26g | 1% | |
| Sugars | 1.44g | 6% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 27.66g | 55% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 123.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 228.61 Kcal (957 kJ) | ||
| Calories from fat | 144.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.02g | 38% | |
|---|---|---|---|
| Cholesterol | 35.76mg | 19% | |
| Sodium | 352.21mg | 23% | |
| Potassium | 180.13mg | 6% | |
| Total Carbs | 2.74g | 1% | |
| Sugars | 0.93g | 6% | |
| Dietary Fiber | 1.07g | 7% | |
| Protein | 17.78g | 55% | |
| Vitamin C | 2mg | 5% | |
| Iron | 0.9mg | 8% | |
| Calcium | 79.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
