Venison Sauce Piquant 2

3 lb venison, deboned, cut up in bite size pieces
1 large jar Italian dressing
3 large onions, chopped
3 large bell peppers, chopped
2 stalks celery, chopped
Eight 8 oz cans tomato sauce
1 large can tomatoes, stewed, chopped
2 cans Rotel tomatoes, diced
3 cloves garlic power, chopped fine
1 bunch parsley, chopped
1 bunch onion tops, chopped
Salt & red pepper, to taste
3 small cans mushrooms, chopped
Chopped chives, optional

After cutting up and deboning venison, place in a large bowl. Pour Italian dressing over, just to cover venison. Cover bowl and place in the refrigerator. This should be done the night before or if cooking in the evening, do this early in the morning.

Make a roux (about 2 cups). Add onions, bell peppers, celery, tomato sauce, tomatoes, garlic and a little water to make the sauce consistency you want. Cook stirring now and then, until fat floats on top.

Add venison, more water if needed, and cook about 2 hours. Add parsley, onion tops, salt, pepper, mushrooms, and chives and continue cooking about 1 hour.

Serve over rice.

Serves about 20.

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Cajun Country -- New Iberia, Louisiana