5 lb Venison, cut 1/2 inch cubes
Onions (equal meat in volume)
1 cup Fine chopped bell pepper
1/2 each Lemon, chopped fine
2 teaspoon Garlic, chopped fine
Louisiana hot sauce to taste
Salt to taste
2 tablespoon Worcestershire sauce
1 cup Chopped fresh parsley
Olive oil
Yield: 12 servings
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.