Sauce Piquant

• 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

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

deer, squirrels, yellow onion, green onion, bell pepper, celery, salt, garlic salt, lemon pepper, salt, black pepper, worcestershire sauce, hot sauce, flour, wesson oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=516299 (may not work)