Ragondin Sauce Piquant

• 3 lbs nutria, diced (meat only)
• 2 garlic cloves, peeled and minced (more as desired)
• 2 cups water
• 1 cup sherry wine
• 4 ounces jalapeno peppers, drained
• 3 onions, chopped
• 1 bell pepper, seeded and chopped
• 1 cup tomatoes, drained and quartered
• 2 cups margarine
• 34 cup flour

1. In a large dutch oven, make a medium brown roux using margarine and flour.
2. Add onions, bell pepper and garlic.
3. Cook until tender.
4. Add nutria meat, sherry and water.
5. Cover and cook on low heat approximately 1 1/2 hours or until meat is tender.
6. Add tomatoes and jalapeno peppers.
7. Cook 30 additional minutes.

nutria, garlic, water, sherry wine, peppers, onions, bell pepper, tomatoes, margarine, flour

Taken from www.food.com/recipe/ragondin-sauce-piquant-421471 (may not work)