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Deer Sauce Piquant
This is Bim Brock's easy camp recipe. It eliminates the hassle of roux and simplifies the process for any camp cook. This is enough to feed 20 people. You can divide the recipe for fewer servings.

1/4 cup oil
2 lbs venison, cut in chunks
cajun seasoning
2 lbs onions, chopped (about 10 medium sized onions)
1/4 cup minced garlic
3 large cans cream of mushroom soup
2 cans Rotel
3 bunches green onions, chopped
1 bell pepper, seeded and chopped
2 8oz packages of sliced mushrooms
1 tbs Kitchen Bouquet

Rice or pasta for serving

In a large cast iron dutch oven, heat oil to shimmering (medium heat). Add venison, season well and saute just until browned.  Remove venison to a bowl with a slotted spoon, leaving drippings in hot pot. Add onions and garlic, saute until onions are wilted. Add meat back to pot.
Add everything else and season to taste. Stir well, heat until nice and bubbly, then lower heat to low. Let simmer as long as you can stand it.  (We simmered for about 4 hours while the guys went out hunting.)

Serve over rice or pasta.