Recipe for Venison Etouffee


5 lb venison, cut 1/2 inch cubes
1 single onions (equal meat in volume
1 cup fine chopped bell pepper
1/2 each lemon, chopped fine
2 teaspoon garlic, chopped fine
1 single louisiana hot sauce to taste
1 single salt to taste
2 tablespoon worcestershire sauce
1 cup chopped fresh parsley
1 single 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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here