Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

HILLBILLY PEAS AND VENISON




Source of Recipe


Loon River Cafe, Sterling Heights, MI


List of Ingredients




3 ea carrots diced
2 stalks celery diced
1 ea large tomato diced
1 ea medium onion diced
2 lb venison round steak cubed
½ cup salad oil
2 T garlic puree
½ t red pepper flakes
1/8 cup fresh cilantro chopped
¾ gal water
to taste salt
½ cup BBQ spice or rib rub
2 lb black-eyed peas


Recipe



Rub the BBQ spice over the cubed venison. Place oil in
hot soup pot and sauté the meat. Throw all remaining
ingredients into the pot and cook on a mild boil until the
peas are tender and the remaining liquid is like a thick
gravy.