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Wood Fire Deer Sauce Piquant
This is Carlos Braud's recipe. He uses a #10 (about 9-10 gallon) antique cast iron pot over a wood fire. This is for a large crowd and it takes several hours. Some amounts are approximate. It can be tricky cooking over a wood fire. You can use a propane burner if you desire, but of course, cook this outside either way.
1/2 cup oil
20 lbs cubed deer (or beef) roast (marinated in Italian dressing and seasoning for 24 hours)
12 lbs chopped onions
3 bell peppers, chopped
2 pods garlic, chopped
4 large cans tomato sauce
2 regular cans Rotel
1 small can tomato paste
1 can whole peeled tomatoes
1/2 cup sliced green olives (optional)
1 1/2 cups dark brown roux
2 bunches green onions, sliced
2 lbs sliced mushrooms (2 big boxes)
seasonings: salt, pepper, red pepper, sugar, Accent to taste

To get the wood fire right, let your logs burn for about 45 minutes before cooking. You want a nice flame with a good bed of wood coals. Your pot should have a stand to keep it off the ground and over the flames. You will need a long metal paddle to stir frequently to keep anything from sticking.

Add the oil to the pot. When it gets hot, add the meat and brown. Cook all the "water" out of the meat. Remove the meat to a side pot while cooking vegetables.

Add onions to pot and cook about 10 minutes to wilt. Add bell peppers and garlic. Cook another 15 minutes, until all veggies are soft. Add tomato sauce, Rotel, paste, whole tomatoes and olives. Cook for about 30 minutes. Add roux and let cook for an hour. Taste for seasoning. Add your seasoning accordingly. Add the meat back to the pot. Cook for 20 minutes or so.

Break down coals to a "simmer" and add green onions and mushrooms. Let simmer, covered, until the coals almost die out (or until you can't stand it anymore!)

Serve over cooked pasta or rice.

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