By Request:
Indaswamp's Camp Venison Sauce Piquant
4 lbs. Venison stew meat cut in 1" or 1 1/2" cubes
cajun seasoning mix
1/2 cup bacon drippings
2 bay leaves
1 bottle Burgundy wine
4 super Lg. white or yellow onions 1/4" dice
2 medium bell peppers 1/4" dice
1/2 cup minced garlic
1/2 bunch celery 1/4" dice
2-3 cups sliced mushrooms (optional)
(2-4) 16oz. cans Ro-tel tomatoes (original with green chillies) -as much heat as you like this is a spicy dish so kick it up!!
diced pickled jalapenos to taste
(2) 16oz. cans diced stewed tomatoes
(1) 20oz. or ~ (1/2) a 2 liter bottle 7-up or Sprite
2-3 cups dark brown roux
1 cup thinly sliced green onion tops
Zest from 1/2 a lemon...finely diced (1/16")
juice of 1 lemon
salt, black and red pepper to taste
To cook:
In a 4 gallon black iron pot, heat bacon drippings on med. high heat. season cubed venison liberally with cajun seasoning. add venison to pot and fry until liquid evaporates. cook till outside of meat browns and starts to stick. add bay leaves, white onions and cook until they turn clear, stirring and scraping bottom of pot to keep dripping from scorching. when onions are clear, add bell peppers, garlic, celery and stewed tomatoes. cook additional 20 minutes, then deglaze pot with burgundy wine. reduce wine to 1/2 volume and add ro-tel tomatoes and slowly pour in 7-up...being careful as the carbonation will bubble up -stir constantly until all is incorporated.(the carbonic acid helps to tenderize the meat ) once bubbles settle, bring to a boil. Add roux and stir in...cook for 30 minutes then reduce heat to simmer. cook for 1 1/2~2 hours until meat is fork tender. add lemon zest and green onions, check salt and pepper add as needed, simmer 20 minutes and serve over hot white rice with a good bottle of Amarone wine and hot french bread.
*Edit-pic. added:
Indaswamp's Camp Venison Sauce Piquant
4 lbs. Venison stew meat cut in 1" or 1 1/2" cubes
cajun seasoning mix
1/2 cup bacon drippings
2 bay leaves
1 bottle Burgundy wine
4 super Lg. white or yellow onions 1/4" dice
2 medium bell peppers 1/4" dice
1/2 cup minced garlic
1/2 bunch celery 1/4" dice
2-3 cups sliced mushrooms (optional)
(2-4) 16oz. cans Ro-tel tomatoes (original with green chillies) -as much heat as you like this is a spicy dish so kick it up!!
diced pickled jalapenos to taste
(2) 16oz. cans diced stewed tomatoes
(1) 20oz. or ~ (1/2) a 2 liter bottle 7-up or Sprite
2-3 cups dark brown roux
1 cup thinly sliced green onion tops
Zest from 1/2 a lemon...finely diced (1/16")
juice of 1 lemon
salt, black and red pepper to taste
To cook:
In a 4 gallon black iron pot, heat bacon drippings on med. high heat. season cubed venison liberally with cajun seasoning. add venison to pot and fry until liquid evaporates. cook till outside of meat browns and starts to stick. add bay leaves, white onions and cook until they turn clear, stirring and scraping bottom of pot to keep dripping from scorching. when onions are clear, add bell peppers, garlic, celery and stewed tomatoes. cook additional 20 minutes, then deglaze pot with burgundy wine. reduce wine to 1/2 volume and add ro-tel tomatoes and slowly pour in 7-up...being careful as the carbonation will bubble up -stir constantly until all is incorporated.(the carbonic acid helps to tenderize the meat ) once bubbles settle, bring to a boil. Add roux and stir in...cook for 30 minutes then reduce heat to simmer. cook for 1 1/2~2 hours until meat is fork tender. add lemon zest and green onions, check salt and pepper add as needed, simmer 20 minutes and serve over hot white rice with a good bottle of Amarone wine and hot french bread.
*Edit-pic. added: