Deer Brown Sauce Piquante

SUBMITTED BY: Caroline Boudreaux (from Caroline Boudreaux's Cajun Comfort Food)

1-1/2 lb. deer meat (cut into bite-size pieces)
2-1/2 cups chopped vegetable seasoning (celery, bell pepper, onion, and garlic)
1 or 2 cans Rotel tomatoes(1 spicy – 2 hot)
1/4 cup canola oil
1/2 cup flour
Salt, pepper and favorite Cajun spice


Soak deer meat in a vinegar and water solution for 30 minutes. Drain and rinse. Season with salt, pepper, and favorite Cajun spices.

Over a low heat, make a small roux with canola oil and flour. Add chopped vegetable seasoning and let wilt. Add meat and cook for 20 minutes. Add Rotel tomatoes and mix well. Cover pot and continue to cook on low heat until deer is tender (approximately 1 hour). Serve over rice.

Hint: Add a little water if gravy starts getting too thick.