Ingredients
1 teaspoon olive oil
450 grams ground venison
1 jalapeno pepper, seeded and diced
120 ml ketchup
1 clove garlic, diced
2 teaspoons molasses
1 teaspoon prepared yellow mustard
Directions
Step 1
In a skillet over medium heat, warm olive oil. Add venison and jalapeño, and cook, stirring often, until browned and crumbly, about 10 minutes. Stir in ketchup, garlic, molasses, and mustard. Bring to a boil, then reduce the heat to low. Simmer for at least 10 minutes before serving.