A reader of the Dan’s Daily blog just sent us in a great recipe for Venison Etouffee in response to an article about how much I dislike winter deer. So we thought we’d share it with you here. Thanks Ann!
5 lb venison roast, 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 – see additional recipe
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.
Louisiana Hot Sauce – Note: This recipe requires advance preparation.
For a green version of this sauce, use Serrano, jalapeño, or Thai chiles in their green stage, instead of the red varieties called for below.
1/2 cup fresh Tabasco chiles, stems removed, or substitute cayenne, piquin, or japones chiles
2/3 cup white vinegar
1 3/4 teaspoons salt
Place all the ingredients in a blender or food processor and puree until smooth. Pour into a clean, sterilized bottle and let steep in the refrigerator for a few weeks before using.