Cajun Venison Piquant

Recipe Ingredients

5 lbs	2270g / 80oz	Venison cubed - (1' cubes)
8 lbs	3632g / 128oz	Onions chopped (medium)
8		To10 scallions chopped
3		Garlic cloves minced
1		Green bell pepper chopped
1 cup	110g / 3.9oz	Celery chopped
3 tablespoons	45ml	Worcestershire sauce
2		Lemons or limes - juice of
2 tablespoons	30ml	Soy sauce
1 cup	237ml	Cider vinegar
3		Bay leaves
6 cups	1422ml	Water
		Salt to taste
		Black pepper to taste
1 tablespoon	15ml	Cayenne flakes
3/4 cup	177ml	Bacon drippings
2 tablespoons	30ml	Chopped black olives
2 tablespoons	30ml	Capers
		Roux
1 cup	237ml	Olive oil
1 cup	62g / 2.2oz	All-purpose flour
16 oz	454g	Tomato paste

Recipe Instructions

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.

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.

Source:
LHJ Recipes

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