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.
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