Venison Etouffee

5 lb venison, cut 1/2 inch cubes
1 onions (equal meat in volume
1 c fine chopped bell pepper
1/2 ea lemon, chopped fine
2 ts garlic, chopped fine
1 louisiana hot sauce to taste
1 salt to taste
2 tb worcestershire sauce
1 c chopped fresh parsley
1 olive oil
Salt and pepper meat and brown in olive oil. Put in heavy pot with all
other ingredients. Cook on low heat from 6 to 8 hours until venison is
tender. Serve over rice. Do not add any other liquids, but stir
occasionally. For measuring the onions, by volume, we mean if you have a
cup of meat, then you need a cup of onions.

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