In large saucepan sauté one large, peeled, diced onion and two cloves peeled, minced garlic in two tablespoons olive oil for about two minutes.
Add one pound ground venison and two cups chopped apples, fresh or frozen. (I use apples that I picked from our trees, preserved by freezing.)
Cover and continue sautéing. Stir occasionally to crumble ground venison. Saute until meat is cooked through and onion, garlic, and apples are soft.
Stir in two cans dark red kidney beans, four tablespoons pure maple syrup, one large can stewed, diced tomatoes, one medium can tomato sauce, and one small can tomato paste. If you wish, use prepared marinara or spaghetti sauce (like Ragu) instead of the above tomato ingredients.
Optional: season to taste with hot red pepper, chili powder, salt, and/or freshly ground black pepper.
Adjust amounts of all ingredients to taste.
Eat as is or top with sour cream, your favorite cheese, or anything else you would like.
Serve with homemade corn bread bars or muffins or homemade oat crackers.