Raccoon Sauce Piquant
A Cajun recipe for Raccoon Sauce Piquant.
CajunOtherAdvanced90 min
Ingredients
Servings
4
- 5 or 6 pounds raccoon meat, cut into 1 1/2 inch cubes
- 3 pints or so cold water
- 32 ounces canned whole tomatoes
- 1 teaspoon garlic, finely chopped
- 6 ounces tomato sauce
- 1/2 cup celery, finely chopped
- 12 ounces mushrooms, including liquid
- 1/2 cups shallots, finely chopped
- 4 or 5 white onions, depending on size, finely chopped
- 1/3 cup bell pepper, finely chopped
- 1/4 cup fresh parsley, finely chopped
- Cayenne pepper to taste
- Salt to taste
- Pepper to taste
Instructions
- 1
Parboil raccoon.
- 2
Then fry in minimum oil until tender; about 30 minutes more or less.
- 3
Remove; set aside.
- 4
Make a roux of 6 tablespoons to equal amount flour.
- 5
When deep (not dark) brown, add onion. Cook until transparent but don't burn.
- 6
Add 3 pints cold water and bring to a boil.
- 7
Add tomatoes, tomato sauce, celery, bell pepper, shallots, garlic, mushrooms.
- 8
Let slow boil about 15 minutes.
- 9
Add fried wild game meat, parsley, salt and pepper to taste.
- 10
Let simmer over low heat for at least 1 hour.
Tags
cajun-recipescajun
Useful kitchen tools
Browse a small Kitchen Picks shelf for prep, storage, planning, and repeat cooking. Some links may earn Flavor By Design a commission at no extra cost to you.