 |
|
Jambalaya with Venison
Servings: 8
1 venison roast, cut into cubes, all fat, and membranous tissues trimmed
2 Tbsp olive oil
2 Tbsp Worcestershire sauce
32 oz can crushed tomatoes
4 large carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
celery leaves, finely diced
1 cup fresh mushrooms, diced
1 cup water
2 large bell peppers, 1 red and 1 green, diced into 1 inch chunks
2 large onions, cut into 1 inch chunks
4 cloves garlic, sliced into fine pieces
2 summer squash, diced into 1 inch chunks
1 large zucchini, diced into 1 inch chunks
1 frozen package Italian green beans or sugar peas, optional
1 Tbsp parsley
1 Tbsp cayenne pepper
3 bay leaves
1 Tbsp dried thyme
Salt and pepper to taste
1 package instant rice
Brown the venison in olive oil. and Worcestershire sauce. After
venison is browned and set aside, in same pot start adding tomatoes,
carrots, celery, mushrooms, add 1 cup of water, and simmer for 15
minutes. Then add the rest of the ingredients, also adding a "dash"
of salt, and 1 Tbsp black pepper. Add the pieces of venison to
rest of ingredients, simmer on low heat at least 2 hrs. When
Jambalaya is nearly finished, prepare 1 package instant rice.
Spoon Jambalaya over rice for great tasting meal.
|
|
Venison Stew 06