Around this time of year I start to get down to those not so ideal cuts of meat from the deer or hog someone in my family took this past winter.

This traditional New Orleans recipe is always a crowd-pleaser and is a good way to get those last few pieces of meat out of your freezer.

I serve it over rice, but it is traditionally served over grits.  Either way, it is an easy, fix it and forget recipe that you will want to save and use over and over.

2-3 lbs. of meat cut into  1″ cubes (deer, pork, beef or a combination)

Salt

Pepper

Garlic Powder

Flour

Vegetable Oil

5-6 ribs of celery, diced

2 bell peppers, diced,

1 large onion, diced

6-8 cloves of garlic, pressed

2 cartons beef broth

1 can rotel tomatoes

1/4 cup Worchestershire Sauce

1 tbsp Tabasco

Coat the diced meat pieces with salt, pepper, garlic powder and flour.  In a dutch oven, heat enough oil to have roughly 1/2 inch of oil in the pan.  Brown the meat in the oil and remove meat to a large crock pot.  Add enough extra flour to the pan to make a roux and cook the roux along with the pan scrapings until it is a light chocolate color.  Add the celery, peppers, onions and garlic to the rough and cook until vegetables start to soften.  Add tomatoes and enough beef broth until the sauce coats the back of a spoon.  Add Worchestershire sauce, tabasco and additional salt and pepper to taste.  Pour the sauce into the crock pot over the meat and stir together.  Cover and allow the mixture to simmer for 3-4 hours.  This slow cooking will tenderize those tough cuts of meat.  Serve over cooked rice or grits. Serves 6-8.