Tasty Venison Sauce Picante
1 pound venison stew meat cubed
2 pounds sliced andouille sausage
2 big onions diced
2 big tomatoes diced
2 big bell peppers diced
1 bunch green onions chopped or sliced up
2 big cans of diced rotel tomatoes with green chilies
2 small cans of tomato paste
1 tablespoon sugar
1 tablespoon kitchen bouquet
In a big pot on medium to high heat brown venison, add salt, pepper, red pepper, and garlic powder, when venison is getting close to being browned add 1tbsp of kitchen bouquet and cook until meat is cooked all the way through. Add the 2 big diced onions, 2 big diced tomatoes, and the 2 big diced bell peppers to the meat. Cook these down until vegetables are cooked down until they are soft. Onions should be clear when cooked all the way down. Then add the 2 big cans of dice rotel tomatoes with green chiles and 2 small cans of tomato paste. Stir in 1 tbsp of sugar. This will cut the acidity taste of all the tomatoes. Turn temperature down to low and simmer for 30 minutes or so, stir occasionally. Add andouille sausage and chopped green onions and simmer until sausage is thouroughly cooked. I usually slow cook this for about another 30 to 45 minutes because the andouille sausage will spice everything up while its cooking. Just spicy enough to tingle your tongue just a little. Use a milder sausage if you are not into spicy dishes. Serve in a bowl over white rice.
Pairs Well With
My family enjoys this on cool fall and winter days, while we sit around watching football. It is definitely a comfort food and an easy way to cook up some venison stew meat you may have in the freezer. I received this recipe from my cousin and best friend Steve Miller from Baton Rouge, La after asking him for a way to cook up some of my venison stew meat I had up in the freezer to make room for the next hunting season. You can also substitute the venison with any other type of meat. I have used beef and chicken and it comes out pretty good as well. We also serve fresh French bread and honey butter on the side. Seems to go good with this dish.
Submitted by: "Thomas Clegg"