arabi Posted December 1, 2007 Share Posted December 1, 2007 5 lb Venison, cut 1/2 inch cubes Onions (equal meat in volume1 c Fine chopped bell pepper1/2 Lemon, chopped fine2 ts Garlic, chopped fineLouisiana hot sauce to tasteSalt to taste2 tb Worcestershire sauce1 c Chopped fresh parsleyOlive 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. Link to comment Share on other sites More sharing options...
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