Beer makes batters better, meat more tender, and sauces more flavorful.
Venison Sauce Piquant
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This rich stew is pretty much what you'd picture roasting in a pot over a fireplace in a wintery log cabin. Big chunks of venison in a rich tomato-vegetable sauce? Yes, please!
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
6 pounds venison cubes
8 onions, chopped
2 bell peppers, chopped
4 pounds celery, sliced
2 bunches green onions, sliced
2 cans (10 ounce size) Rotel tomatoes, undrained
2 cans (8 ounce size) tomato sauce
2 cans (15 ounce size) pureed tomatoes
1 can (6 ounce size) tomato paste
1 cup olive oil
1 cup flour
2 tablespoons worcestershire sauce
2 lemons, juiced
2 teaspoons salt
2 teaspoons ground red pepper
1 teaspoon black pepper
1 teaspoon white pepper
2 teaspoons thyme
2 teaspoons oregano
4 cloves garlic, minced
10 cups water
1 tablespoon chopped fresh parsley
directions
Wash venison. Season as desired with salt and pepper and fry lightly in bacon drippings along with the onion, bell peppers, and celery until just lightly browned then remove.
Make a roux with olive oil and flour in a Dutch oven over medium-low heat. Add all tomato products and mix well. Add all seasonings except garlic and parsley. Simmer for one hour. Add venison and vegetables back to sauce. Simmer 30 minutes.
Add water and garlic and cook for four hours. Serve over rice and sprinkle with parsley.
added by
snoleppard42
nutrition data
362 calories, 15 grams fat, 22 grams carbohydrates, 35 grams protein per serving.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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