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