Venison Chili with Chorizo and Beer from Seattle's Finest Exotic Meats 
http://www.exoticmeats.com/recipes/119.html

Serves 10

Ingredients:
5 pounds Venison leg or shoulder roast 
1/2 cup ancho chili powder 
2-1/2 pounds chorizo sausage 
3-1/2 pounds chopped onion 
1-1/2 cups masa flour 
7-1/2 cups beer 
6 pounds canned tomatoes with liquid 
1 quart chicken stock 
1/2 cup chopped garlic 
1/4 cup dried oregano 
3 tablespoons ground cumin 
1-1/2 tablespoon salt 
1 tablespoon pepper 

Directions:
Cut venison into 1/2 inch cubes. Toss with ancho chili powder; 
cover and marinate 2 to 3 hours at room temperature. 
Remove casings from chorizo sausage. Crumble and brown chorizo 
in a large braising pan. Add venison and onions; cook, stirring, 
until venison is browned and onions are translucent. 
Mix in flour; cook, stirring constantly, about 3 minutes. Add 
remaining ingredients and bring to a boil. Reduce heat and 
simmer, stirring occasionally, for 2 to 3 hours until venison is 
tender and the sauce is thick. 
Thanks to: New Zealands Farm Raised Venison Council