Justin Wilson's Venison Etouffee

[arabi]

5 lb Venison, cut 1/2 inch cubes

Onions (equal meat in volume

1 c Fine chopped bell pepper

1/2 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

 

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.