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Venison Sauce Piquant

recipe at a glance
ready in: 2-5 hrs
serves/makes:   20

recipe id: 42254
cook method: stovetop

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6 pounds venison cubes
8 onions
2 bell peppers
4 pounds celery
2 bunches green onions
1 parsley
2 cans Rotel tomatoes
2 cans tomato sauce
2 cans pureed tomatoes
1 can tomato paste
4 cloves garlic
1 cup olive oil
1 cup flour
2 tablespoons worcestershire sauce
2 lemons (juiced)
2 teaspoons salt
2 teaspoons red pepper
1 teaspoon black pepper
1 teaspoon white pepper
2 teaspoons thyme
2 teaspoons oregano
10 cups water
1 can mushroom soup


Wash venison. Season and fry lightly in bacon drippings and remove. Make roux with olive oil and flour. Add all tomato products. Add all seasonings except garlic. Simmer for one hour. Add venison to sauce. Simmer 30 minutes. Add water and garlic and cook for four hours. Serve over rice.

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362 calories, 15 grams fat, 22 grams carbohydrates, 35 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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