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Sauce Piquant Recipe

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This recipe for Sauce Piquant, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Simon - GAME
Added: Friday, January 12, 2007


2-3 lbs. meat cubed (* see meat variations below)
1 lb. smoked sausage (deer or pork) sliced
2 (16oz.) cans tomato sauce
1 can of Rotel
2 lg. onions, chopped
1 bell pepper, chopped
3 cloves of garlic, chopped
1 lemon
8 fresh mushrooms, sliced
1 T. Lea and Perrins Worcestershire sauce
Grape Jelly or a sweet red wine
Hot Sauce
Salt and Pepper to taste
1 c. chopped parsley
1 c. chopped green onion tops

Brown meat in small amount of oil. Remove. Brown sausage. Remove. Add onions, bell pepper, and garlic. Sauté until onions are clear. Add tomato sauce, Rotel, worcestershire sauce, mushrooms, the juice of one lemon along with half the rind and water to bring it to the desired consistency. Bring to a simmer then stir in 2-3 T. of roux and half a cup of jelly or sweet red wine. If sauce is thin add a little more roux; if too thick, add a little water (about the thickness of tomato sauce). Season to taste with salt and pepper and hot sauce. Replace meat and sausage and let it cook until tender. Five minutes before serving, add the parsley and onion tops. Serve over White fluffy rice.

*Variations for meat: 50:50 venison/pork or 100% pork, rabbit, venison, or chicken

If using deer meat: Remove all blue skin and tendons from meat before cooking. This greatly reduces the wild taste and makes the meat more tender.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2.5 - 3 hrs.




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