Preparation:
Soak the vinegar for 4-6 hours in water mixed with the vinegar. Rinse the venison then salt and 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. |
