Classic Sauce Piquant

Course : Cajun
Serves: 1
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Ingredients:

1 cup dry red wine
2 1/2 pounds game meat -- (rabbit, alligator, venison, squirrel)
2 cups onion -- chopped
1/2 cup olive oil
3 cloves garlic -- minced
1 large bell pepper -- chopped
1 cup celery -- chopped
2 cups green onions -- chopped
1/2 cup parsley -- chopped
2 cans tomato sauce -- (8 oz.)
1 pound fresh tomatoes -- seeded, peeled, chopped
1 pound mushrooms -- sliced
2 tablespoons Worcestershire sauce
1/2 teaspoon basil
2 pieces bay leaves
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper -- or to taste
1 teaspoon salt and black pepper to taste
1 dash Tabasco -- to taste
 

Preparation / Directions:

Marinate game in 1 cup of red wine at least two hours before using in sauce. Sauté onions in oil until golden brown, stirring often. (Do not allow to burn.) Add bell pepper and celery and sauté until tender. Add chopped tomatoes and tomato sauce as well as other seasonings. Simmer for 10 minutes then add mushrooms and drained game. Cook covered for 45 minutes, then add green onions, garlic and parsley and cook uncovered for 15 minutes. Serve with rice. From the May/June 1994 issue of the Louisiana Conservationist.


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