Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Dry red wine |
| 2½ pounds | Game meat (rabbit, alligator, venison, squirrel) |
| 2 cups | Onion, chopped |
| ½ cup | Olive oil |
| 3 \N | Cloves garlic, minced |
| 1 large | Bell pepper, chopped |
| 1 cup | Celery, chopped |
| 2 cups | Green onions, chopped |
| ½ cup | Parsley, chopped |
| 2 cans | (8 oz.) tomato sauce |
| 1 pounds | Fresh tomatoes, seeded, peeled, chopped |
| 1 pounds | Mushrooms, sliced |
| 2 tablespoons | Worcestershire sauce |
| ½ teaspoon | Basil |
| 2 \N | Bay leaves |
| ½ teaspoon | Oregano |
| ¼ teaspoon | Cayenne pepper, or to taste salt and black pepper to taste Tabasco, to taste |
================DIRECTIONS============================ Marinate game in 1 cup of red wine at least two hours before using in sauce. Saute onions in oil until golden brown, stirring often. (Do not allow to burn.) Add bell pepper and celery and saute until tender. Add chopped tomatoes and tomato sauce as well as other seasonings. Simmer for 10 minutes then add mushrooms and drained game. Cook covered for 45 minutes, then add green onions, garlic and parsley and cook uncovered for 15 minutes.
Serve with rice.
From the May/June 1994 issue of the Louisiana Conservationist.
Subscriptions $8 for 1 year. $14 for two years. $24 for four years.
Louisiana Conservationist P.O. Box 98000 Baton Rouge, LA 70898-9000 From: Fred Towner Date: 09-14-94