Venison sauce piquante
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | round of venison, cut in |
| 1 | 2 cubes | |
| 8 | mediums | onions, chopped |
| 2 | bunches | chopped green onions |
| 1 | large | chopped bell pepper |
| 1 | cup | chopped celery |
| 2 | 8 oz. cans tomato sauce and | |
| 1 | paste | |
| 1 | cup | olive oil |
| 2 | cloves | garlic, chopped |
| 2 | tablespoons | worcestershire sauce |
| 1 | juice of two lemons | |
| ¾ | cup | bacon drippings |
| 1 | cup | flour (for roux) |
| 1 | salt, black pepper and | |
| 1 | red cayenne pepper | |
| 6 | cups | water |
Directions
Wash venison, season with salt and pepper, and fry in bacon drippings, until brown. Remove from fat and set aside. Using olive oil and flour, make a roux with tomato sauce and paste. To make a roux--Cover bottom of heavy pot with olive oil. After the olive oil is well heated over a slow fire, add the flour. Cook the flour very slowly, stirring almost constantly. The flour must be browned to a very dark brown, nearly black, but not actually burned. Add a small can of tomato ppaste, stirring this all the time until the roux has reached the color of the flour before the papste was added. Then add a small can of tomato sauce, stirring this into the mixture until it all turns dark brown again. Add all chopped seasoning, except garlic, cover and simmer on low heat for about 1 hour. Add venison to roux and chopped seasoning mixture. Simmer for 30 minutes covered. Add water and garlic, cover and let cook slowly for about 2 hours. Serve over rice or spaghetti.
Source: "Brush Country Cookbook", 1976 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000