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Sauce Piquant
by Kent Fletcher


Note from Ye Editor:
Yeee haaaa! Here's another exclusive recipe from a master chef.
Enjoy!


Roux -

In a large pot, add 1 cup oil and 1-1/2 cups flour. Cook 30 minutes to an hour, stirring constantly.

Add 8 medium chopped onions, saute until clear (about 30 minutes).

Add 1 bell pepper chopped, about a cup of chopped celery, and 1 cup green onions chopped fine. Continue cooking about 30 minutes.

Stir in two 8-0z. cans of tomato sauce. Simmer on low heat 1 hour until shiny brown.

Add juice of 2 lemons, 2 tablespoons Worcestershire sauce.

Also add a small jar of pimento-stuffed olives (preferably sliced) and 1 to 2 cups red wine. Drink the rest of the wine! Continue simmering over low heat, and frequently stirring.

Cut meat (preferably venison) into bite-size pieces and dredge in 1 TBSP black pepper and 1 TBSP red pepper. Brown in a skillet with NO oil. Add to roux. Simmer about 30 minutes.

Add 6 cups water and stir. Add 1 to 2 cloves garlic (minced, chopped or pressed) and simmer another 30 minutes or so.

Serve with rice salad, garlic bread, and wine.



NOTE: The roux MUST be stirred constantly to keep it from burning. If it burns, itís best to toss the batch and start over. And in the long haul, stir the whole recipe until you think your arm will fall off. Prepare all the fixins ahead of time, and the chore will be much easier!


Enjoy another of Kentís fabulous recipes. Click this link:
Scrumptious Chili and Beans

And for more delicious USADEEPSOUTH southern recipes: Click here.



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