Venison Sauce Piquante

Name: Venison Sauce Piquante
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Cajun And Creole
Ingredients: 1 cup peanut oil or lard; 1 cup all-purpose flour; 2 cups chopped onion; 1 cup chopped green pepper; 1 cup chopped celery; 5 garlic cloves; One 6-ounce can of tomato paste; 1 tablespoon Cajun seasoning, (or more to taste); 3-4 pounds venison or other meat (diced small); 1 cup red wine; One 28-ounce can tomato puree or crushed tomatoes; 4 bay leaves; Salt, (black pepper and hot sauce to taste); Chopped green onions or parsley, for garnish

Instructions

Prep:15minCook:4h

What follows is a general sauce piquante recipe. This Cajun stew uses whatever meat or seafood is available. I've seen recipes for sauce piquante using alligator, frog, crawfish, crabs, shrimp, chicken, venison, armadillo (!), squirrel, duck and goat. (I also have a snapping turtle sauce piquante recipe.) Suffice to say you can use anything. The only thing I would suggest is to match meat with roux and wine. Light meats with a peanut butter-colored roux and white wine, dark meats with a dark (the color of dark chocolate) roux and red wine.

Updated at: Thu, 21 Nov 2024 14:04:07 GMT