After cutting up and deboning venison, place in a large bowl. Pour Italian dressing over, just to cover venison. Cover bowl and place in the refrigerator. This should be done the night before or if cooking in the evening, do this early in the morning.
Make a roux (about 2 cups). Add onions, bell peppers, celery, tomato sauce, tomatoes, garlic and a little water to make the sauce consistency you want. Cook stirring now and then, until fat floats on top.
Add venison, more water if needed, and cook about 2 hours. Add parsley, onion tops, salt, pepper, mushrooms, and chives and continue cooking about 1 hour.
Serve over rice.
Serves about 20.
Cajun Country -- New Iberia, Louisiana