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Venison Sauce Piquante
What follows is a general sauce piquante recipe. This Cajun stew uses whatever meat or seafood is available. I've seen recipes for sauce piquante using alligator, frog, crawfish, crabs, shrimp, chicken, venison, armadillo (!), squirrel, duck and goat. (I also have a snapping turtle sauce piquante recipe.) Suffice to say you can use anything. The only thing I would suggest is to match meat with roux and wine. Light meats with a peanut butter-colored roux and white wine, dark meats with a dark (the color of dark chocolate) roux and red wine.
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 8 people
Calories: 338 kcal
Course:
Main Course
Cuisine:
Cajun
Ingredients
- 1 cup peanut oil or lard
- 1 cup all-purpose flour
- 2 cups chopped onion
- 1 cup chopped green pepper
- 1 cup chopped celery
- 5 garlic cloves
- One 6-ounce can of tomato paste
- 1 tablespoon Cajun seasoning, or more to taste
- 3-4 pounds venison or other meat diced small
- 1 cup red wine
- One 28-ounce can tomato puree or crushed tomatoes
- 4 bay leaves
- Salt, black pepper and hot sauce to taste
- Chopped green onions or parsley, 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.
Cup of Yum
Notes
- Always serve this with white rice. And remember, like all good stews, this one is better the day after it's made.
Nutrition Information
Calories
338kcal
(17%)
Carbohydrates
19g
(6%)
Protein
42g
(84%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
145mg
(48%)
Sodium
101mg
(4%)
Potassium
747mg
(21%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
557IU
(11%)
Vitamin C
19mg
(21%)
Calcium
35mg
(4%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 338
% 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.