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Cajun Venison Piquant

5 pounds venison cubed -- (1'' cubes)
8 medium onions chopped
8 to10 scallions chopped
3 garlic cloves minced
1 green bell pepper chopped
1 cup celery chopped
3 tablespoons Worcestershire sauce
2 lemons or limes -- juice of
2 tablespoons soy sauce
1 cup cider vinegar
3 bay leaves
6 cups water
salt to taste
black pepper to taste
1 tablespoon cayenne flakes
3/4 cup bacon drippings
2 tablespoons chopped black olives
2 tablespoons capers
roux
1 cup olive oil
1 cup all-purpose flour
16 ounces tomato paste


Soak the vinegar for 4-6 hours in water mixed with the vinegar. Rinse the venison then salt & pepper to taste. Fry the venison in the bacon drippings until browned. Remove form the fat and drain.


Using the roux ingredients make a roux. This is done by pouring the olive oil into the bottom of a heavy pan(cast iron is best) and heating it slowly. When the olive oil is hot add the flour and stir as it cooks to a light brown color.


At that point add the tomato paste. When that is blended in well add the meat, onions, scallions, celery, and everything else EXCEPT the garlic. Cover and simmer for 1 hour. Add the garlic and simmer for 1 more hour.


I serve this over brown rice for an added taste treat. Serves 6-8.


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