| 1 x 3 lb. boneless venison, elk, moose or possibly beef Chuck roast |
4 5/6 oz |
$40.00 per pound
|
$12.00 |
| 1 Tbsp. Veg. oil |
1/3 teaspoon |
$3.00 per 48 fluid ounces
|
$0.00 |
| 2 med Onions, minced |
0.2 onions |
$0.79 per pound
|
$0.04 |
| 1 med Green pepper, minced |
0.1 pepper |
$2.19 per pound
|
$0.06 |
| 2 x Cloves garlic, chopped |
0.2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/4 tsp Crushed red pepper flakes |
0.03 teaspoon |
$3.29 per pound
|
$0.00 |
| 4 x 14 1/2 oz diced tomatoes, undrained |
5 5/6 oz |
$1.99 per pound
|
$0.72 |
| 1 c. Water |
1 tablespoon |
n/a
|
|
| 12 ounce Tomato paste |
1.2 oz |
$1.29 per 6 ounces
|
$0.26 |
| 1 Tbsp. Sugar |
1/3 teaspoon |
$1.44 per pound
|
$0.00 |
| 1/2 tsp Grnd cumin |
0.05 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1/2 tsp Dry oregano |
0.05 teaspoon |
$3.89 per 3/4 ounces
|
$0.01 |
| 1/4 tsp Pepper |
0.03 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Total per Serving |
$13.10 |
| Total Recipe |
$131.03 |
Suggestions?