Venison etouffee

12 servings

Ingredients

Quantity Ingredient
5 pounds Venison, cut 1/2 inch cubes
1 x Onions (equal meat in volume
1 cup Fine chopped bell pepper
½ each Lemon, chopped fine
2 teaspoons Garlic, chopped fine
1 x Louisiana hot sauce to taste
1 x Salt to taste
2 tablespoons Worcestershire sauce
1 cup Chopped fresh parsley
1 x Olive oil

Directions

Salt and pepper meat and brown in olive oil. Put in heavy pot with all other ingredients. Cook on low heat from 6 to 8 hours until venison is tender. Serve over rice. Do not add any other liquids, but stir occasionally. For measuring the onions, by volume, we mean if you have a cup of meat, then you need a cup of onions. From Justin Wilson's Gourmet and Gourmand Cookbook Submitted By LAWRENCE KELLIE On 01-09-95

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