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Ingredients:
- 5 lb 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 tablespoon Worcestershire sauce
- 1 cup Chopped fresh parsley
- Olive oil
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Directions:
Yield: 12 servings
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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