Venison Sauce Piquante

15 ingredients
11 steps

Ingredients

  • 4 lb. venison, cubed
  • 8 medium onions
  • 2 bunches green onions
  • 1 bell pepper
  • 1 c. celery
  • 2 (8 oz.) cans Ro-Tel tomatoes
  • 1 can tomato paste
  • 1 c. olive oil
  • 2 cloves garlic
  • 2 Tbsp. Worcestershire
  • 2 lemons, juiced
  • 1 c. flour
  • salt and pepper to taste
  • 10 c. water
  • 1 can mushroom soup

Directions

  1. 1
    Wash venison.
  2. 2
    Season and fry in bacon drippings and remove. Make roux with olive oil and flour.
  3. 3
    Add tomato sauce and tomato paste.
  4. 4
    Add all seasonings except garlic.
  5. 5
    Simmer for 1 hour.
  6. 6
    Add venison to soup and seasoning.
  7. 7
    Simmer 30 minutes.
  8. 8
    Add water and garlic.
  9. 9
    Cook 4 hours.
  10. 10
    Serve over rice.
  11. 11
    Serves approximately 16.

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