Steve Wiley’s Venison Stew
I took a venison backstrap, removed the membrane & soaked it overnight in buttermilk. I rinsed it very well & put a lot of Zatarain's creole seasoning on it, then into the crockpot with 2 chopped habaneros, a cup of Guidry's fresh, cuts, a cup of beer, and a cup of V-8. after about 4 hours, I added some baby carrots, a pound of Andouille, and 4 cut up new potatoes. Two more hours, then I thickened it with dry roux, and served it over brown rice. You may want to use only one habanero, unless you like it real spicy.