by Chris Burton

Step One "Make the Bourbon Sauce"

1&1/2 cups of GOOD Bourbon
1&1/2 cups of brown sugar
1 cup of soy sauce
1&1/2 cups of chopped Cilantro
3/4 cups of Lemon joice
2 tablespoons of Worcestershire sauce
3 cups of water
1 tablespoon of Leaf Thyme

Combine Step one in a large skillet and simmer for 15 min. Then let cool.

Step Two "The Venison"

Cut 3 to 4 pounds of Venison into cubes and place in your Bourbon sauce and refrigerate for a few hours.

Step Three "Add the rest"

1 large green bell peper. Slice into one inch pcs.
1 large red bell peper. Slice into one inch pcs.
2 cups of sliced mushrooms.
1 cup of sliced onions.

Combine the rest and simmer on Med. heat till Venison is done the way you like. Serve over white rice or just by itself. Serves 6 to 8

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