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How to make Venison Gullah/Geechee Style

Member
By lwineglass
User-Submitted Article
(2 Ratings)

Learn how to tame a wild meat dish.

From Quick Guide: Soul Food
Difficulty: Moderately Challenging
Instructions

Things You'll Need:

  • 5 - 10 lbs. Venison
  • Vinegar
  • 2 Onions
  • 2 Bell Peppers
  • Salt
  • Cayenne Pepper
  • Steak Seasoning
  • Lea & Perrins Steak Sauce
  1. Step 1

    Wash venison thoroughly. Place in a large roaster filled with half a gallon to a gallon of water. Add a cup of vinegar and soak in refrigerator for 24 hours.

  2. Step 2

    Preheat oven to 350 degrees. Remove venison from refrigerator and pour off water. Wash venison again. Pat dry.

  3. Step 3

    Liberally coat meat with Lea & Perrins Steak Sauce. Sprinkle well with steak seasoning, adding salt and cayenne pepper to taste.

  4. Step 4

    Chop the onions and Bell Peppers. Layer bottom of roaster with half of the onions and Bell Peppers.

  5. Step 5

    Place venison on bed of onions and Bell Peppers. Add remaining onions and Bell Peppers. Mix half a cup of Lea & Perrins Steak Sauce and half a cup of water; pour over meat. Cover roaster.

  6. Step 6

    Lower oven temperature to 325 degrees. Cover and bake for 3 hours. Baste every twenty to thirty minutes.

  7. Step 7

    Remove cover and raise temperature to 350 degrees for 2 hours. Baste every twenty to thirty minutes. Remove from oven. Place in deep dish and pour juices over meat. Goes well with white rice. Serves 6 - 8.

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