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Deer Sauce Piquant Recipe

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This recipe for Deer Sauce Piquant, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tory Roper
Added: Friday, October 5, 2007


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

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:
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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