Wednesday, February 11, 2009

Venison Creole

This is a venison roast I cut into thick steaks, dredged in seasoned flour, browned then smothered in a homemade creole sauce (tomato sauce, onions, green peppers, celery, carrots, fresh garlic, mustard greens, etc) and braised tender ... over fluffy white rice.
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Magnolia Sisters ~ Chers Amis

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