- 2 tsp. vegetable oil
- 1 large onion, chopped
- 2 green bell peppers, diced (or 1 large pepper)
- 2 stalks celery, finely chopped
- Approx. 1 lb. venison roast
- 13 oz. sliced smoked sausage (Hillshire Farm)*
- 8 oz. can tomato sauce
- 14 ½ oz. can diced tomatoes
- 1 tablespoons Creole Seasoning (store bought or make your own with the recipe below)
- 1 tsp. Worcestershire sauce
- 4 cups cooked rice
- Cut the venison roast into strips and then cube into bite size pieces (approx. 1 inch or less in size).
- Heat oil in a large skillet.
- Add onion, celery, bell pepper and sauté for three minutes over medium heat, stirring occasionally.
- Add the venison on top of the vegetables (do not stir) then cover for three minutes. This will allow the indirect heat and steam to start the process of cooking the venison. Cooking the venison too fast over direct heat will cause it to become tough.
- Uncover, add the sliced smoked sausage and stir to sauté for an additional three minutes.
- Stir in the tomato sauce, diced tomatoes, Creole seasoning, and Worcestershire sauce. Heat thoroughly then serve immediately or remove from heat and cover until ready to eat. Over-cooking will cause the venison to become tough.
- Serve over cooked rice or add the cooked rice directly to the skillet for easier serving.
*I did not have any smoked sausage when I made this recipe. It was delicious even without it. If you’re looking for a quick meal and this is the only ingredient you don’t have go ahead and make it. This venison dish is good with the smoked sausage and without!
Creole Seasoning Recipe
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon cayenne pepper
- 5 tablespoons paprika
- 2 tablespoons salt
- Mix ingredients together and store in a small airtight container. Use in recipes calling for Creole seasoning.