Raccoon Sauce Piquant
A Cajun recipe for Raccoon Sauce Piquant.
SouthernChickenAdvanced90 minBy Northstar
Ingredients
Servings
4
- 5 or 6 pounds raccoon meat, cut into 1 1/2 inch cubes
- 3 pint or so cold water
- 32 oz canned whole tomatoes
- 1 tsp garlic, finely chopped
- 6 oz tomato sauce
- 0.5 cup celery, finely chopped
- 12 oz mushrooms, including liquid
- 0.5 cup shallots, finely chopped
- 4 or 5 white onions, depending on size, finely chopped
- 1/3 cup bell pepper, finely chopped
- 0.3 cup fresh parsley, finely chopped
Instructions
- 1
Cayenne pepper to taste Salt to taste Pepper to taste Parboil raccoon. Then fry in minimum oil until tender; about 30 minutes more or less. Remove; set aside. Make a roux of 6 tablespoons 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 slow boil about 15 minutes. Add fried wild game meat, parsley, salt and pepper to taste. Let simmer over low heat for at least 1 hour. Great served over hot rice; noodles work fine, too.
Tags
cajun-recipes