Venison Sauce Pequante

• 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.

onions, green onions, bell pepper, celery, rotel, tomato paste, olive oil, garlic, worcestershire sauce, lemons, flour, salt, water, mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210667 (may not work)