1 pound Red Barn ground venison or Italian sausage |
1 clove garlic, minced |
1 1/2 cups onion, chopped |
1 vegetable-flavored bouillon cube |
1 teaspoon salt |
1 8-oz can tomato paste |
2 teaspoons Worcestershire sauce |
2 teaspoons red wine vinegar |
1/2 teaspoon each Tabasco, basil, rosemary, marjoram, fresh ground black pepper |
1 1/2 teaspoons each oregano, chili powder, paprika, sugar |
1 bay leaf |
1 1/2 cup chopped green pepper |
4 oz fresh mushrooms, sliced 1/4" thick |
1/2 cup fresh parsley, minced |