Venison Etouffee Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Venison, cut 1/2 inch cubes
Onions, (equal meat in volume
1 cup: Fine chopped bell pepper,
1/2 each: Lemon, chopped fine
2 tsp: Garlic, chopped fine
Louisiana hot sauce to taste,
Salt to taste,
2 tbsp: Worcestershire sauce,
1 cup: Chopped fresh parsley,
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
Wilsons Gourmet and Gourmand Cookbook From: Fred Towner Date: 17 Aug
96 Cooking -
Source from luhu.jp
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
Wilsons Gourmet and Gourmand Cookbook From: Fred Towner Date: 17 Aug
96 Cooking -
Source from luhu.jp