Venison Etouffee


5 lb. venison cut in 1/2-inch cubes
3 cups chopped onions
1 cup chopped bell pepper
1/2 lemon, chopped fine
2 tsp. chopped garlic
Hot sauce to taste
2 tbsp. Worcestershire sauce
3/4 cup chopped parsley
Salt and pepper to taste
1/4 cup oil


Salt and pepper meat. Brown in oil in Dutch oven. Add all other ingredients. Cook for 6-8 hours until meat is tender. Don't add any other liquids.

Serve over rice.

By: Letters from Our Readers | Cajun Daughters Array on April 12, 2012
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[…] That being said, Cajuns throughout South Louisiana all have their ways of cooking an etouffee.  Some hold true to the original meaning and smother the meat or seafood with no added roux.  You can find a recipe for a venison etouffee made without a roux here. […]

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