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Deer Sauce Piquant Recipe

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This recipe for Deer Sauce Piquant is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lb. deer meat
2 lb. deer sausage cut into 2 inch pieces (optional)
1 1/2 cup flour
1 cup cooking oil
3 large onions
1 cup shallot
1 cup bell pepper
1 cup celery
2 tbsp. chopped garlic
1/2 cup chopped fresh parsley
1 bay leaf
1 can golden mushroom soup
1 can mushrooms
1 (12 oz.) can V-8 vegetable juice
2 cans tomato sauce
2 tsp. sugar
2 tbsp. Lea & Perrins
Louisiana Hot Sauce
Salt and red pepper
3 1/2 quarts water
Directions:
Directions:
Cut deer meat into one inch cubes and season with salt, pepper and hot sauce. Let marinate for a few hours or over night. Make a roux using 1 1/2 cup flour and 1 cup oil. When roux is golden brown, add onions and celery. Simmer for a
few minutes until onions are clear, then add tomato sauce only. Simmer for 1 hour. In another pot, brown deer meat and sausage. After sauce has simmered for 1 hour, add deer meat, sausage, shallot, bell pepper, parsley, garlic, bay leaf,
mushroom soup, mushrooms, V-8 juice, Lea & Perrins, sugar and 3 1/2 cups of water. Bring to a boil and simmer for 2 hours or until meat and sausage is cooked. Season to taste. Serve over rice.
Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You can substitute alligator, rabbit, squirrel or any other animal you feel like eating. If you don't want to add sausage you may have to cut back on the water.

 

 

 

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