Need a recipe for Deer Sauce Piquante

[LaAngler]

I need to get rid of some roast and steaks from last year....

anyone got ideas? been a while since i had one but I remember a guy cooked one for us all day in a black iron pot, knock ya sox off.

[Gerald]

Sauce Piquante Adapted from: “Plucker” Clemount


This recipe takes a while to make. The first time I remember eating Sauce Piquante it was so good, I asked the person how he made it......that was in about 1980.

After this sauce is made, any of several kinds of meat can be added to complete the dish. For this recipe I will use fish, but other meats can include: chicken, beef, pork, venison (or other game), crawfish, shrimp, etc.

Servings......... About 8 people........... Or cool and freeze the extra.

Preparation Other Ingredients


· 6 med. onions, chopped - 1 28 oz. Can of diced tomatoes
· 2 Bell peppers, chopped - 3 12 oz. Cans of tomato paste
· 1 Cup of parsley, finely chopped - ½ Cup oil
· 4 Stalks of celery, chopped - ½ Cup flour
· 1 8 oz. Pack of mushrooms, sliced - ¼ Cup sugar
· ½ jalapeno pepper, finely chopped - 2 Tablespoons salt
· ½ Lemon, chopped - 1 Tablespoon Black pepper
· ½ Bunch of shallots, chopped
· ½ Toe garlic, finely chopped

Meat.......... About 3 lbs. (10 med. size pieces cut in half) of fish. Catfish can be used but it will fall
apart more that other fish. I prefer to use the firmer saltwater fish such as Red fish.

Cooking ............. All cooking times are minimum. Longer is better.


· Simmer diced tomatoes and jalapeno pepper 30 to 60 minutes.
· Then add mushrooms, lemon, bell pepper and celery to diced tomatoes. Simmer 30 minutes.
· Make a Roux with oil and flour.
· Add onions, garlic, shallots and parsley to Roux and sauté a few minutes.
· Add 3 or 4 cups boiling water to Roux, mix and simmer for 30 minutes.
· Combine tomatoes and Roux.
· Add salt and pepper.
· Add tomato paste and sugar. Simmer for at lease 45 minutes. Taste and seasons as desired.
· Add water, as needed. The sauce should be fairly thick. Cornstarch can be used to thicken.

If this is more sauce than needed for your meal, put desired amount into large skillet or pot. Freeze the extra for another meal.

· Bring sauce to a low boil, and add fish and spoon some sauce to cover fish. Cover and simmer 10 to 20 minutes depending on thickness of fish.

Serve over rice.


Other Meats


Peeled shrimp and crawfish can be cooked the same as fish but only cook for 5 to 7 minutes.
Other meats should be browned in skillet, seasoned some and allowed to simmer 30 to 60 minutes in the sauce.
Season to taste.

[cabwiz2]

I have never had meat in a sauce piquante. How is it? Does it overpower the meat?

[eman]

5 lbs venison (Cut in small pieces)
3 cups trinity , onions,celery, bell pepper (diced)
1 can rotel tomatoes
1 cup burgundy wine
1- 6 oz can tomatoe paste
1/2 cup flour
1/2 cup oil
enough water to cover meat
2 tblsp worchestershire
2 sticks butter or margerine
1/2 tsp sugar
your foavorite seasoning blend

season meat generously, set aside
make roux w/ oil and flour, set aside
Melt butter in heavy pot brown meat then add trinity.
cook till veggies are tender. add rotels ,tomatoe paste and sugar cook 10 min add roux and water. add all other ingrediants . bring to a boil stirring every now and then
reduce heat and simmer 3 or 4 hours till gravy is thick and meat is done.
check taste and reseason if needed.

[slip knot]

my recipe is the same as Emans, its all about the wine. 1 cup for the pot, the rest for the cook...sk

[Hebert]

Originally Posted by LaAngler

I need to get rid of some roast and steaks from last year....

anyone got ideas?

my freezer?