Barbecued venison

Yield: 1 servings

Measure Ingredient
3 pounds Venison stew meat, cubed
1 each Bay leaf
Salt and pepper
4 eaches Whole cloves
¼ each Green pepper, chopped
1 medium Onion, chopped
1 teaspoon Vinegar
small Bottle catsup
1 teaspoon Sugar
1 teaspoon Prepared mustard



Cover meat with water and add bay leaf and cloves. Simmer until "fork tender". Drain and remove bay leaf and cloves. Add salt, pepper, chopped green pepper, onion, sugar, vinegar, catsup and mustard. Mix well and simmer for another ½ hour.

Submitted By EARL SHELSBY On 11-20-94

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