Comment: Sauce Piquant can be made with any wild or domestic meat. On opening day of deer season a portion of the first deer killed went into the pot to make a Sauce Piquant. Hunters favorite contains squirrel, rabbit, & deer.

Prep Time: 1 ﾃつｽ hours
Yields: 6 serving

Ingredients:
5 pounds of deer meat
ﾃつｽ cup vegetable oil
ﾃつｽ cup flour
1 cup diced onion
1 cup diced celery
ﾃつｽ cup diced bell pepper
ﾃつｼ cup diced garlic
2 bay leaves
ﾃつｽ tsp basil
ﾃつｽ tsp thyme
1 cup Ro*tel tomatoes
ﾃつｽ cup tomato sauce
3 cups chicken stock
3 cups beef stock
1 cup sliced mushrooms
1 cup sliced green onions
ﾃつｽ cup parsley
Salt and pepper to taste

Method:

Cut meat into serving pieces. In a 2 gallon cast iron pot heat oil over medium-high heat. Whisk in flour, stirring constantly until light brown roux is achieved. Add onions, celery, bell pepper, garlic, bay leaves, basil, and thyme. Sautﾃδｩ 5-10 minutes or until vegetables are wilted. Stir in Ro*tel, tomato sauce cook 3-5 minutes then add meat. Pour in stock one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to a simmer and cook for 45 minutes. Add mushrooms, green onions and parsley. Season with salt and pepper, continue cooking for 30 minutes, stirring occasionally until meat is tender and sauce thickens. Serve or steamed rice or pasta.