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Sauce Piquante
 | 1/2 cup olive oil |
| 1 sm. can tomato sauce |
| 1 6 oz. can tomato paste |
| 2 bunches green onions, chopped |
| 1 can stewed tomatoes |
| 1 large can mushrooms |
| 3 bell peppers, chopped |
| 4 red onions, chopped |
| 3 cloves garlic, chopped |
| 1 can Rotel tomatoes |
| 1/2 cup celery, chopped |
| 1 bay leaf |
| 2 cups wine (white cooking wine) |
| 2 cans beer |
| 1 cup flour |
| Salt and pepper to taste |
| Meat: almost anything (3 rabbits - quartered, 4 ducks, 4 lbs.
venison - cubed 2", 4 lbs. alligator - cubed 2" |
Marinate all meats at least overnight. Brown meats before adding to
gravy.
Make roux with olive oil, as dark or as thick as desired. Add onion,
celery, green peppers, and stir over med. high heat until this cooks down.
Add tomato paste, sauce, Rotel tomatoes, and stewed tomatoes. Continue
cooking at med. to high heat for 1 hour stirring often, then add garlic, bay
leaf, mushrooms, and 1 cup wine. Continue cooking for another 2-3 hours
adding beer instead of water when needed to keep from getting too thick.
Add meats to sauce and cook for 3 hours or until meat is tender. Just
before turning off fire, add 1 cup of wine. A good sauce piquante cooks
for up to 5 hours.
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'99.
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