Venison Sauce Pequante Recipe

Name: Venison Sauce Pequante
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. venison, cut in cubes; 8 medium onions; 2 bunches green onions; 1 bell pepper; 1 c. celery; 2 (8 oz.) cans Ro-Tel tomato sauce; 1 can tomato paste; 1 c. olive oil; 2 cloves garlic; 2 Tbsp. Lea & Perrins Worcestershire sauce; 2 lemons (juice); 1 c. flour; salt and pepper to taste; 10 c. water; 2 can mushroom soup

Servings: persons

4 lb. venison, cut in cubes
8 medium onions
2 bunches green onions
1 bell pepper
1 c. celery
2 (8 oz.) cans Ro-Tel tomato sauce
1 can tomato paste
1 c. olive oil
2 cloves garlic
2 Tbsp. Lea & Perrins Worcestershire sauce
2 lemons (juice)
1 c. flour
salt and pepper to taste
10 c. water
2 can mushroom soup

1
Wash venison.
2
Season and fry in bacon drippings and remove. Make roux with olive oil and flour.
3
Add tomato sauce and tomato paste.
4
Add all seasoning, except garlic.
5
Simmer for 1 hour. Add venison to soup and seasoning.
6
Simmer 30 minutes.
7
Add water and garlic.
8
Cook for 4 hours.
9
Serve over rice.
10
Serves approximately 16 people.

944

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 lb. venison, cut in cubes, 8 medium onions, 2 bunches green onions, 1 bell pepper, and more.

Yes, Venison Sauce Pequante falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Sauce Pequante

How did you like this recipe?

Frequently Asked Questions