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Raccoon Sauce Piquante

5 lb Raccoon meat, cut 2" cubes
3 pt Water, cold
32 oz Tomatoes, whole, can
1 ts Garlic, finely chopped
6 oz Tomato sauce
1/2 c Celery, finely chopped
12 oz Mushrooms + liquid
1/2 c Shallots, finely chopped
4 Onions, white, finely chop
1/3 c Bell pepper, finely chopped
1/4 c Parsley, finely chopped
3 Lemon peel, small slivers
Cayenne pepper/generous
Salt & pepper to taste

Fry game meat in minimum oil til tender to fork. Usually 20 - 35 minutes. Remove. Make a roux of 6 Tbsp oil to equal amount flour. When deep (not dark) brown, add onion. Cook until transparent but don't burn. Add 3 pints cold water and bring to a boil. Add tomatoes, tomato sauce, celery, bell pepper, shallots, garlic, mushrooms. Let boil about 15 or 16 minutes. Add fried wildgame meat, parsley, lemon peel and salt & pepper to taste. Let simmer over low fire for at least one hour. Serve over hot rice.

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