Classic sauce piquant

1 servings

Ingredients

Quantity Ingredient
1 cup Dry red wine
2½ pounds Game meat (rabbit, alligator, venison, squirrel)
2 cups Onion, chopped
½ cup Olive oil
3 Cloves garlic, minced
1 large Bell pepper, chopped
1 cup Celery, chopped
2 cups Green onions, chopped
½ cup Parsley, chopped
2 cans (8 oz.) tomato sauce
1 pounds Fresh tomatoes, seeded, peeled, chopped
1 pounds Mushrooms, sliced
2 tablespoons Worcestershire sauce
½ teaspoon Basil
2 Bay leaves
½ teaspoon Oregano
¼ teaspoon Cayenne pepper, or to taste salt and black pepper to taste Tabasco, to taste

Directions

================DIRECTIONS============================ Marinate game in 1 cup of red wine at least two hours before using in sauce. Saute onions in oil until golden brown, stirring often. (Do not allow to burn.) Add bell pepper and celery and saute 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.

Subscriptions $8 for 1 year. $14 for two years. $24 for four years.

Louisiana Conservationist P.O. Box 98000 Baton Rouge, LA 70898-9000 From: Fred Towner Date: 09-14-94

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