Venison Sauce Piquant 1

6 lb venison cubes
8 onions
2 bell peppers
4 lb celery
2 bunches green onions
1 parsley
2 cans Rotel tomatoes
2 cans tomato sauce
2 cans pureed tomatoes
1 can tomato paste
4 cloves garlic
1 cup olive oil
1 cup flour
2 tbs Lea and Perrin
2 lemons (juice)
2 tsp salt
2 tsp red pepper
1 tsp black pepper
1 tsp white pepper
2 tsp thyme
2 tsp oregano
10 cups water
1 can mushroom soup

Wash venison. Season and fry lightly in bacon drippings and remove. Make roux with olive oil and flour. Add all tomato products. Add all seasonings except garlic. Simmer for one hour. Add venison to sauce. Simmer 30 minutes. Add water and garlic and cook for four hours. Serve over rice.

Serves approximately 20 people.

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Cajun Country -- New Iberia, Louisiana