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