¾  lb. Pork Tasso

¾  lb Pork or Deer Sausage

1 ½ lb. Venison or Chuck or Round Steak

3 Bell Peppers, Chopped

1 onion,  Chopped

4 – 5  Cloves Garlic, Minced

3 Tablespoons Chopped Celery

1 Bunch Green Onions, Chopped

½  Cup Chopped Parsley

4 Tablespoons Olive Oil

1  Large Can Tomato paste

½  Cup Roux

3 Quarts Water

½  Teaspoon Oregano

½  Teaspoon Basil

2-4 Teaspoons Red Pepper (or less)

Salt to taste



Cut meat in bite sized pieces and brown in oil.  Add bell pepper, onion, garlic and


celery and cook until  transparent.  Add remaining ingredients except green onions


and parsley.  Cook in covered pot in oven for 2 – 3 hours at 350 degrees.  If it gets


too  thick,  add a little water.  (Check occasionally while it is cooking.)  Add green


onions and parsley for last 10 minutes of cooking.  Serve over rice.




Mitch Mitchell