Venison Etouffee
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Venison Etouffee

Venison Etouffee




      

Venison Etouffee


Directions

5-lb. venison, cut 1/2-inch cubes
onion (equal meat in volume)
1 c fine chopped bell pepper
1/2 ea. 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


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.

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