|
3 to 4 lbs. venison roast
4 onions, chopped and divided
4 bay leaves
1/2 cup white vinegar
salt and pepper to taste
2 pods red pepper or 1/4 tsp. ground red pepper
4 slices bacon, cut into thirds
1. Cut roast up into small cubes.
2. Place venison, 2 onions, bay leaves, vinegar and enough water to cover in a large bowl. Soak for 3 hours.
3. Rinse meat in cold water and place in a large saucepan. Add remaining onions, salt, black pepper, red pepper, bacon and enough water to cover.
4. Cook on medium heat for 2 1/2 to 3 hours.
5. Serve over rice.
Do NOT overcook. Deer meat has a tendency to become less tender very quickly if overcooked or cooked at too high a temperature.
N/A
|
