Classic Sauce Piquant

Recipe Ingredients

1 cup	237ml	Dry red wine
2 1/2 lbs	1135g / 40oz	Game meat - (rabbit, alligator, venison, squirrel)
2 cups	125g / 4.4oz	Onion - chopped
1/2 cup	118ml	Olive oil
3		Garlic - minced
1		Bell pepper - chopped (large)
1 cup	110g / 3.9oz	Celery - chopped
2 cups	125g / 4.4oz	Green onions - chopped
1/2 cup	73g / 2.6oz	Parsley - chopped
2		Tomato sauce - (8 oz.)
1 lb	454g / 16oz	Fresh tomatoes - seeded, peeled, chopped
1 lb	454g / 16oz	Mushrooms - sliced
2 tablespoons	30ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Basil
2		Bay leaves
1/2 teaspoon	2.5ml	Oregano
1/4 teaspoon	1.3ml	Cayenne pepper - or to taste
		Salt and black pepper to taste
		Tabasco - to taste

Recipe Instructions

Marinate game in 1 cup of red wine at least two hours before using in sauce. Saute onions in oil until golden brown, stirring often. (Do not allow to burn.)

Add bell pepper and celery and saute until tender. Add chopped tomatoes and tomato sauce as well as other seasonings.

Simmer for 10 minutes then add mushrooms and drained game. Cook covered for 45 minutes, then add green onions, garlic and parsley and cook uncovered for 15 minutes.

Serve with rice.

From the May/June 1994 issue of the Louisiana Conservationist.

Source:
Paul Prudhomme's "Fork in the Road"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.