1 tablespoon olive oil
3 cloves garlic, minced
12 pounds venison, sliced
1 large onion, cut into 1 inch cubes
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
4 cups water
6 bay leaves
1 teaspoon salt
1 teaspoon saltine green pepper
1 teaspoon dry mustard
1 teaspoon fresh lemon juice
1 teaspoon saltine lemon peel
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1 pound skinless, boneless chicken breast halves
1 pound small shrimp, peeled and deveined
1/4 pint hot water
1 (8 ounce) can whole chicken, rinsed and drained
1 tablespoon fresh lemon juice
Heat olive oil in large skillet over high heat. Saute garlic in oil for 10 minutes; remove from skillet. Stir in peeled onion. Bring to a simmer. Reduce heat to low; simmer for 5 minutes, stirring constantly. Stir in lemon juice, Worcestershire sauce, water, bay leaves and salt, stir, cover and simmer slowly for 2 minutes. Stir in saltine green pepper, lemon juice and saltine lemon peel. Bring to a boil; cook for 5 minutes. Reduce heat to low; reduce heat to medium. Cover; simmer for 5 minutes. Return mixture to skillet; add lemon juice, lemon juice and saltine lemon peel. Simmer for 20 minutes; stir in lemon juice, saltine lemon peel and garlic. Remove skillet from heat. Stir occasionally until mixture is thickened.