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Deer Sauce Piquante 2
This is Kirk Braud's recipe. He was cooking in a 15 gallon cast iron pot over a burner.
25 lbs deer meat, cut in chunks
2 lbs prechopped veggie blend (onions, peppers)
4 onions, chopped
1 gallon water
roux, medium to dark, equivalent of 1 jar (16 oz)
5 gallons water
5 cans tomato sauce (16 oz each)
1 small can tomato paste
5 small packs whole mushrooms
6 lbs smoked sausage, sliced (Kirk uses regular and deer sausage)
1/2 cup raw honey
serve over cooked pasta
Marinate deer chunks in hot sauce for a few hours. Over medium low heat, cook the meat until browned and most of the liquid has evaporated (about 1 1/2 hours).
Add the chopped onions and peppers, stir well, add 1 gallon water. Let cook until very soft, about 2 hours.
Bring mixture to a boil, add the roux, stir together well. Stir in about 5 gallons of water, making sure it is all blended with the roux. When the water starts to bubble, reduce heat to a simmer and let simmer about 2 hours.
Add tomato sauce, tomato paste, mushrooms, sausage. Stir well. Add honey, stir. Season to taste with garlic powder and cajun seasoning. Check for flavor.
When it's seasoned enough, let it simmer for 2 hours to get nice and thick. Serve over pasta.