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Venison Etouffee

ethnic, game

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. From Justin Wilson's Gourmet and Gourmand Cookbook From: Fred Towner Date: 17 Aug 96 Cooking -

Yield: 12 servings

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