Cajun Venison Piquant

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

Preparation / Directions:

Soak the vinegar for 4-6 hours in water mixed with the vinegar. Rinse the venison then salt and 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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