Title: Venison Etouffee
Categories: Ethnic Game
Yield: 12 Servings
| 5 | lb | Venison, cut 1/2 inch cubes |
| | | Onions (equal meat in volume |
| 1 | c | Fine chopped bell pepper |
| 1/2 | | Lemon, chopped fine |
| 2 | ts | Garlic, chopped fine |
| | | Louisiana hot sauce to taste |
| | | Salt to taste |
| 2 | tb | Worcestershire sauce |
| 1 | c | Chopped fresh parsley |
| | | Olive oil |
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 From: Fred Towner Date: 17 Aug
96 Cooking -