Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Venison, cut 1/2 inch cubes 1 x Louisiana hot sauce to taste
1 x Onions (equal meat in volume 1 x Salt to taste
1 c Fine chopped bell pepper 2 tb Worcestershire sauce
1/2 ea Lemon, chopped fine 1 c Chopped fresh parsley
2 ts Garlic, chopped fine 1 x 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
Submitted By LAWRENCE KELLIE On 01-09-95

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