Ingredients

• 1 teaspoon olive oil
• 1 pound ground venison
• 1 jalapeño pepper , seeded and diced
• 0.5 cups ketchup
• 1 clove garlic , diced
• 2 teaspoons molasses
• 1 teaspoon prepared yellow mustard

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add venison and jalapeño; 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.

Nutrition per serving