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Cajun Venison Piquant

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsCopper, Natrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Venison cubed - (1' cubes)

  2. 8 lbs 3632g / 128oz Onions chopped (medium)

  3. 8 To 10 scallions chopped

  4. 3 Garlic cloves minced

  5. 1 Green bell pepper chopped

  6. 1 cup 110g / 3.9oz Celery chopped

  7. 3 tablespoons 45ml Worcestershire sauce

  8. 2 Lemons or limes - juice of

  9. 2 tablespoons 30ml Soy sauce

  10. 1 cup 237ml Cider vinegar

  11. 3 Bay leaves

  12. 6 cups 1422ml Water

  13. Salt to taste

  14. Black pepper to taste

  15. 1 tablespoon 15ml Cayenne flakes

  16. 3/4 cup 177ml Bacon drippings

  17. 2 tablespoons 30ml Chopped black olives

  18. 2 tablespoons 30ml Capers

  19. Roux

  20. 1 cup 237ml Olive oil

  21. 1 cup 62g / 2 1/5oz All-purpose flour

  22. 16 oz 454g Tomato paste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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

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