Venison Sauce Piquante
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
8 people
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Calories
338 kcal
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Course
Main Course
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Cuisine
Cajun
Venison Sauce Piquante
Description
This sauce piquante features venison and vegetables cooked in a dark peanut oil roux, providing a nutty and complex base. The roux is cooked slowly to a dark peanut butter color to develop flavor without burning. Vegetables including onions, celery, and green peppers, along with garlic and Cajun seasoning, are incorporated before adding venison and liquids like red wine and crushed tomatoes.
The stew simmers with bay leaves, creating a spicy, hearty dish with a thick consistency. Typical to piquante sauces, this preparation blends umami, heat, and depth, making it suitable as a main stew, especially served over white rice to soak up the sauce.
Like many stews, flavors improve after resting; serving it the day after cooking enhances the taste. The combination of dried and fresh herbs balances the robustness of the venison and tomato base.
Ingredients
- 1 cup peanut oil or lard
- 1 cup all-purpose flour
- 2 cups onion chopped
- 1 cup green bell pepper chopped
- 1 cup celery chopped
- 5 garlic cloves
- tomato paste one 6-ounce can
- 1 tablespoon Cajun seasoning or more to taste
- 3-4 pounds venison diced small, or other meat
- 1 cup red wine
- tomato puree or crushed tomatoes, one 28-ounce can
- 4 bay leaf
- salt black pepper and hot sauce to taste
- green onions chopped, for garnish
- parsley chopped, for garnish
Instructions
- In a large, heavy pot like a Dutch oven, heat the peanut oil over medium-high heat for a minute or two. Stir in the flour, then turn the heat down to medium. Cook this roux, stirring often, until it turns the color of dark chocolate, about 15-20 minutes. Once the roux turns the color of peanut butter, you will need to stir it almost constantly to prevent it from burning.
- While the roux is cooking, Heat 6 cups of water in another pot to the boiling point. Hold it at a simmer for now.
- When the roux is ready, add the onions, celery and green pepper and stir to combine. Turn the heat to medium-high and cook this, stirring often, until everything is soft, about 6-8 minutes. Sprinkle some salt over everything while you do this. Add the garlic, Cajun seasoning and tomato past and stir to combine. Cook this, stirring occasionally, for 3-4 minutes.
- Mix in the venison, then add the cup of red wine, the can of crushed tomatoes and the hot water, stirring as you add. Add the bay leaves and bring this to a gentle simmer. Add salt and hot sauce to taste. Let this simmer very gently until the meat is tender, about 3 hours or more.
- When the sauce piquante is ready, add any more salt, black pepper, hot sauce and/or Cajun seasoning you want, then serve it with white rice and lots of green onions or parsley. Make sure you have hot sauce at the table; I use Tabasco, but use whatever variety you prefer.
Notes
- Serve this stew with white rice to complement its rich sauce.
- Flavors develop and improve a day after cooking, so consider making it ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 42g | 84% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 145mg | 48% |
| Sodium | 101mg | 4% |
| Potassium | 747mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 557IU | 11% |
| Vitamin C | 19mg | 21% |
| Calcium | 35mg | 4% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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