How to make a Brazilian feijoada?
Brazilian feijoada is a traditional stew made with black beans, pork, and beef. Here is a recipe to make it:

Ingredients:

- 1 pound black beans
- 1 pound pork shoulder or ribs
- 1 pound beef brisket or flank steak
- 1/2 pound smoked sausage or chorizo
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- Salt and pepper, to taste
- Water, as needed
- Cooked rice, for serving
- Farofa (toasted manioc flour), for serving
- Orange slices, for serving

Instructions:

1. Soak the black beans in water overnight or for at least 6 hours. Drain and rinse.
2. In a large pot or Dutch oven, place the soaked beans, pork, beef, sausage or chorizo, onion, garlic, bay leaves, oregano, cumin, salt, and pepper. Add enough water to cover the ingredients by about 1 inch.
3. Bring the pot to a boil over high heat. Skim off any foam that rises to the surface. Reduce the heat to low, cover the pot, and let simmer for 2 to 3 hours or until the beans are tender and the meat is falling apart.
4. Remove the meat from the pot and shred it with a fork. Discard any bones or skin.
5. Return the shredded meat to the pot and stir to combine. Adjust the seasoning, if needed.
6. Serve the feijoada hot over cooked rice, with farofa and orange slices on the side.

Note: Feijoada can also be made with other types of meat, such as bacon, ham hocks, and beef jerky. Feel free to experiment with different ingredients to find the combination that you like best.
Can Brazilian feijoada be made with venison? Could you rewrite it if so?
Yes, Brazilian feijoada can be made with venison. Here's a recipe to make it:

Ingredients:

- 1 pound black beans
- 1 pound venison stew meat
- 1/2 pound smoked sausage or chorizo
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- Salt and pepper, to taste
- Water, as needed
- Cooked rice, for serving
- Farofa (toasted manioc flour), for serving
- Orange slices, for serving

Instructions:

1. Soak the black beans in water overnight or for at least 6 hours. Drain and rinse.
2. In a large pot or Dutch oven, place the soaked beans, venison, sausage or chorizo, onion, garlic, bay leaves, oregano, cumin, salt, and pepper. Add enough water to cover the ingredients by about 1 inch.
3. Bring the pot to a boil over high heat. Skim off any foam that rises to the surface. Reduce the heat to low, cover the pot, and let simmer for 2 to 3 hours or until the beans are tender and the meat is falling apart.
4. Remove the sausage or chorizo from the pot and slice it into rounds. Set aside.
5. Remove the venison from the pot and shred it with a fork. Discard any bones or sinew.
6. Return the sliced sausage or chorizo and shredded venison to the pot and stir to combine. Adjust the seasoning, if needed.
7. Serve the feijoada hot over cooked rice, with farofa and orange slices on the side.

Note: If you prefer a milder flavor, you can substitute the smoked sausage or chorizo with regular sausage or omit it altogether. You can also add other vegetables, such as carrots and bell peppers, to the feijoada if you like.