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Categories:
onions green onions bell pepper celery Ro-Tel tomato paste olive oil garlic Worcestershire sauce lemons flour salt water mushroom soup
Viewed: 35 - Published at: 4 years agoIngredients
- 4 lb. venison, cut in cubes
- 8 medium onions
- 2 bunches green onions
- 1 bell pepper
- 1 c. celery
- 2 (8 oz.) cans Ro-Tel tomato sauce
- 1 can tomato paste
- 1 c. olive oil
- 2 cloves garlic
- 2 Tbsp. Lea & Perrins Worcestershire sauce
- 2 lemons (juice)
- 1 c. flour
- salt and pepper to taste
- 10 c. water
- 2 can mushroom soup
Method
- Wash venison.
- Season and fry in bacon drippings and remove. Make roux with olive oil and flour.
- Add tomato sauce and tomato paste.
- Add all seasoning, except garlic.
- Simmer for 1 hour. Add venison to soup and seasoning.
- Simmer 30 minutes.
- Add water and garlic.
- Cook for 4 hours.
- Serve over rice.
- Serves approximately 16 people.
