Title: Raccoon Sauce Piquante
Categories: Game Sauce Mushroom
Yield: 1 Servings
| 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.