Recipe number 68880 is

Venison Etouffee



The ingredients are:
5 lb Venison, cut 1/2 inch cubes 1 each Onions (equal meat in volume 1 cup Fine chopped bell pepper 1/2 each Lemon, chopped fine 2 tsp Garlic, chopped fine 1 each Louisiana hot sauce to taste 1 each Salt to taste 2 tbsp Worcestershire sauce 1 cup Chopped fresh parsley 1 each Olive oil

The recipe yield is:
12 Servings

Info:
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 -

Note:
Ethnic; Game



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