Venison Sauce Piquante

Ingredients

• 4 lb venison cubed
• 8 medium onions
• 2 bunches green onions
• 1 bell pepper
• 1 c celery
• 2 8 oz cans Ro-Tel tomatoes
• 1 can tomato paste
• 1 c olive oil
• 2 cloves garlic
• 2 Tbsp Worcestershire
• 2 lemons juiced
• 1 c flour
• salt and pepper to taste
• 10 c water
• 1 can mushroom soup

Directions

1. Wash venison
2. Season and fry in bacon drippings and remove Make roux with olive oil and flour
3. Add tomato sauce and tomato paste
4. Add all seasonings except garlic
5. Simmer for 1 hour
6. Add venison to soup and seasoning
7. Simmer 30 minutes
8. Add water and garlic
9. Cook 4 hours
10. Serve over rice
11. Serves approximately 16