Stewed Venison a la Creole

Salmi de Chevreuil a la Creole

Preparation info

    • Difficulty

      Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • Venison Steaks, or Rougher Part of the Deer
  • 2 Onions
  • A Square Inch of Ham

Method

The rougher parts of venison are usually used for stewing, but the dish is most delicious when made of the Venison Steaks. Cut the Venison into two-inch square pieces, and rub well with salt and pepper. Chop two onions very fine, and put them in a stewpan with a tablespoonful of melted butter. Let t