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1
In a large skillet, brown the wild beasts (buffalo and sausage) in olive oil.
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2
Add 2 cups of the onions and 1/4 cup of the garlic, and cook over medium heat until meat is thoroughly cooked.
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3
Drain fat and set aside.
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4
In a separate pot, boil the venison in water with salt, pepper, medium onion, ginger, and celery until it is tender and flakes easily, about 2 hours.
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5
Remove cooked venison from pot and place on chopping block.
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6
With 2 forks, pull the meat apart.
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7
Put the meat, remaining onion and garlic, plus the mushrooms, green peppers, jalapenos, and habaneros into a large stock pot.
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8
Add cilantro, chili powder, cumin, Dijon mustard, salt, sugar, green chiles, salsa, lime juice, tomato paste, and tomato sauce.
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9
Add the beer to the stockpot and mix thoroughly.
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10
Bring to a boil.
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11
Once the stockpot reaches a boil, reduce heat ,and let the contents simmer for 2 to 3 hours.
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12
Spoon a heaping ladle of pulled BamBiTo into the center of a large tortilla.
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13
Fold the ends of the tortilla toward the center crossing one over the other.
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14
Lay the BamBiTo in the center of a plate seam side down.
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15
Ladle SaBooGoo over the top.
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16
Garnish with a dab of sour cream and cilantro.
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17
In a medium pot combine cheese, soup, and sour cream over medium heat.
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18
Stir constantly while the mixture combines.
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19
After the mixture combines, reduce heat to low and add the remaining ingredients.
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20
Stir until well combined.
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21
Do not over heat.
