4 to 5 pounds of Boneless Venison
2 Medium Onions
1 large Bell Pepper
4 cloves of Garlic
1 stark of Celery
1 pound of Pork Sausage
1 pack of Tasso
5 dashes of Worchestershire
1 small bottle of Italian Dressing
Season to taste
Take deer meat and marinate the day before with Italian Dressing, Worchestershire and whatever seasoning you like. When ready to cook, pour Venison meat and marinated seasoning into a black iron pot and brown until all water is evaporated.
Cut-up onions, bell pepper, garlic, celery sausage, and tasso. Take onions, bell pepper, celery and garlic and cook down until transparent. Put in sausage and tasso and let cook for about 30 minutes. Add Venison meat and 2 cups of water and let come to a boil. Let boil for about 15 minutes, than lower fire to low and cook for 1 hour stirring occasionally and adding water when necessary. Taste for seasoning and serve. Will serve between 6 to 8 people.
2 large cans of Blue Runner Navy Beans
1/2 pack of Tasso
1 medium Onion
1/2 stick of Real Butter
Cut-up onions and put into pot with butter. Add tasso and cook down, put navy beans in with whatever type of seasoning you like and cook until hot and serve.