Wild Duck and Andouille Sauce Piquant

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Main Dish
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Olive oil (for roux)
3 cups Plain flour (for roux)
3 cups Onions — chopped
1 cup Bell pepper — chopped
3 cups Geen onions — chopped
2 cups Parsley — chopped
Water
2 tablespoons Garlic — finely chopped
3 cups Chablis wine
1/2 teaspoon Dried mint — crushed
11 cups Tomato sauce
3 tablespoons Lea & Perrins
6 teaspoons Louisiana hot sauce
5 teaspoons Salt
1 pound Andouille — sliced 1/4″ thick
2 1/2 pounds Wild duck breasts

Brown off duck breasts in some olive oil. Make a roux with oil and flour
(see Justin’s recipe posted earlier). Add onions, bell pepper, green
onions, and parsley to roux. Stir and cook. Add one cup water and
garlic. Cook. Add wine and some more water. Add other seasonings and
tomato sauce. Mix well. Add andouille (or smoked sausage) and duck
breasts. Stir. Simmer on low heat for 3 to 4 hours.
Stir occasionally. Add more salt and cayenne to your taste. Makes about 3
gallons, so this is for alot of people. Serve over spaghetti or rice. From
Justin Wilson’s “Outdoor Cooking With Inside Help”

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Filed in Cajun Recipes on Monday, October 19, 2009 · Andouille, bell, bell pepper, Brown, chablis wine, cup, cup olive oil, cup water, dish poultry, Duck, duck breasts, flour, green onions, Justin, Justin Wilson, Louisiana, louisiana hot sauce, measure ingredient, oil, Olive, plain flour, Preparation, Recipe, roux, roux 3, Salt, Sauce, Stir, teaspoons salt, Tomato, tomato sauce, water, Wild, wild duck · Comments Off

Marinade and Basting Sauce for Brisket of Beef

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Dry red wine
3 teaspoons Salt
1 cup Olive or peanut oil
3 tablespoons Poupon mustard
2 tablespoons Wine vinegar
2 tablespoons Prepared horseradish
2 teaspoons Onion powder
3 tablespoons Lime juice
1 teaspoon Garlic powder
2 teaspoons Ground cayenne pepper

Mix all of the ingredients really well and then pour over whole beef
brisket. Let marinate for several hours, or overnight if possible.
Also, use this marinade as a basting sauce. Some people may find Justin’s
3 cups of dry red wine a little bit too much for their taste. No problem,
use as much as you like in the sauce, and drink the rest.
Sure won’t go to waste. From Justin Wilson’s “Outdoor Cooking With Inside
Help”

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Filed in Cajun Recipes on Tuesday, October 13, 2009 · basting, basting sauce, Beef, beef recipe, Brisket, brisket of beef, Cajun, cajun sauces, Categories, ground cayenne pepper, Justin, Justin Wilson, lime juice, Marinade, measure ingredient, Olive, onion powder, peanut oil, poupon, powder, Preparation, Recipe, red wine, Sauce, Serving, Size, teaspoon garlic powder, teaspoons salt, Time, use, wine, wine vinegar · Comments Off