1/2 pound venison, cubed
1/2 pound lean pork, cubed
1/2 pound venison sausage, sliced 1/2 thick
1/2 pound bacon, diced
1 can beef broth, (10 1/2 oz)
1 large onion, diced
8 ounces fresh mushrooms, sliced
1 cup red wine
1 tablespoon mild paprika
salt and pepper, to taste
2 cans sauerkraut, (32 oz total)
In a Dutch oven, fry the bacon until crisp, then remove and drain,
leaving grease in pan. Saute onion and mushrooms in drippings until
softened, then remove and drain them. Pour off all but 1/4 cup of
drippings. Brown the meats. Add the bacon, onions, mushrooms, and
remaining ingredients, except sauerkraut. Bring to a simmer, stirring.
Cover and simmer for 2 hours. Add drained sauerkraut and simmer
20 more minutes.
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