Venison Etouffee

Venison Etouffee

This recipe may sound complicated but it is actually quite easy.  No fancy ingredients required although you will want to use lots of sliced onions.

Etouffee is a creole and Cajun dish that is typically cooked with seafood. This venison dish is meant to cook all day on low.  The recipe calls for it to be cooked in a heavy pot but I am sure this would probably work just as well if not better cooked all day in a large crock pot.

5 lb venison, cut 1/2 inch cubes
onions (see below)
1 cup diced green pepper
1/2 lemon, chopped fine
2 teaspoons garlic, chopped fine
Louisiana hot sauce to taste
salt and pepper
2 tablespoons Worcestershire sauce
1 cup chopped fresh parsley
1 tablespoon olive oil

Sprinkle meat with salt and pepper and brown in olive oil.  Add remaining ingredients.
Add salt to taste if desired.

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 onions, chop up enough so that you have equal parts onions and equal parts meat.

Tasty Venison Roast

Here is a simple venison recipe with no measuring required. Cooking time will vary depending on the size of the roast.

Salt and pepper
Sliced onions
Bacon
chopped celery (celery and leafy part)
1 can cola
Rub salt and pepper into roast. Place in self basting pot and lay slices of
onion over entire top. Cover onions with strips of bacon; top bacon with
chopped celery including some tops. Hold in place with toothpicks. Pour a can of
Coca-cola over the roast; cover and roast at
350 degrees until tender.

Either of these recipes would go great with a salad and a nice loaf of crusty bread or corn bread. Round out the roast meal with mashed potatoes or maybe roasted potatoes and carrots.

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