Sauce Piquant - cooking recipe

Ingredients

4 deer steaks, cubed
4 to 6 squirrels, cut up
1 c. chopped yellow onion
1 c. finely chopped green onion
3/4 c. chopped bell pepper
3/4 c. chopped celery
1 tsp. salt
garlic salt to taste
lemon pepper to taste
seasoned salt to taste
black pepper to taste
Worcestershire sauce to taste
Louisiana hot sauce to taste
1 1/2 c. plain flour
1 1/2 c. Wesson oil

Preparation

Make dark roux with flour and oil; cook until dark brown.
In a big pot, put meat and pour roux over.
Saute chopped vegetables in butter for almost 10 minutes.
Add to meat mixture, then add spices to taste.
Add enough water to cover mixture and cook for almost 4 hours.
Serve over rice.