Frank's Recipes! Jambalaya with Venison

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Jambalaya with Venison

1 venison roast, cut into cubes, all fat, and membranous tissues trimmed
2 tablespoon olive oil
2 tablespoon Worcestershire sauce.
4 large carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
celery leaves, finely diced
1 cup of clean fresh mushrooms, diced into pieces, or 1 can stems and pieces, drained.
1 cup water
1 32oz can crushed tomatoes, to be added with the water!
2 large bell peppers, 1 red and 1 green, diced into 1 inch chunks
2 large onions, cut into 1 inch chunks
4 cloves garlic, sliced into fine pieces
2 summer squash, diced into 1 inch chunks
1 large zucchini, diced into 1 inch chunks
(optional: a frozen package of Italian green beans or a package of sugar peas)
1 tablespoon parsley
1 tablespoon cayenne pepper
3 bay leaves
1 tablespoon dried thyme
Salt and pepper to taste
1 package instant rice

Servings: 8

Brown the venison in olive oil. and Worcestershire sauce. After venison is browned and set aside, in same pot start adding tomatoes, carrots, celery, mushrooms, add 1 cup of water, and simmer for 15 minutes. Then add the rest of the ingredients, also adding a dash of salt, and 1 tablespoon black pepper. Add the pieces of venison to rest of ingredients, simmer on low heat at least 2 hrs. When Jambalaya is nearly finished, prepare 1 package instant rice. Spoon Jambalaya over rice for great tasting meal.