Venison Sauce Piquante - cooking recipe

Ingredients

4 lb. venison, cubed
8 medium onions
2 bunches green onions
1 bell pepper
1 c. celery
2 (8 oz.) cans Ro-Tel tomatoes
1 can tomato paste
1 c. olive oil
2 cloves garlic
2 Tbsp. Worcestershire
2 lemons, juiced
1 c. flour
salt and pepper to taste
10 c. water
1 can mushroom soup

Preparation

Wash venison.
Season and fry in bacon drippings and remove. Make roux with olive oil and flour.
Add tomato sauce and tomato paste.
Add all seasonings except garlic.
Simmer for 1 hour.
Add venison to soup and seasoning.
Simmer 30 minutes.
Add water and garlic.
Cook 4 hours.
Serve over rice.
Serves approximately 16.