Wednesday, June 28, 2006

Wild Game Sauce Piquante


  • 1 cup oil
  • 1 cup all-purpose flour
  • 1/2 stick butter
  • 2 large onions, chopped
  • 1 stalk celery, chopped
  • 1 medium bell pepper, chopped
  • 1 cup green onions, chopped
  • 1 can mushrooms (optional)
    In a heavy skillet make a golden-brown roux with the oil and flour (or you can substitute 6 - 8 Tbs. of powdered gumbo roux and set aside.

    In another skillet cook the trinity of onions, bell pepper and celery in the butter until tender. Next, add any wild game of your choice (rabbit, squirrel, duck, goose, alligator or venison) and continue to cook for approximately 10 more minutes. Finally, add the roux, 1 small can tomato sauce, 1 small can Rotel tomatoes, 3 cups water, salt and pepper.

    Continue cooking on medium heat while stirring occasionally until the meats are tender. More water may be added if required. Optionally you can add one can of drained mushrooms and cook for 5 more minutes. Serve over cooked long grain white rice.
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    1. I would probably use venison for this, since that is what I mostly have on hand..but how much do you suggest? 1 pound?

    2. To rmbmajor: 1 lb. of venison, along with the piquant's thick sauce and cooked long grain rice should yield around 2 - 4 servings.


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