BADGER SAUCE PIQUANT

In honor of our opponent today, I offer a classic Louisiana preparation of their mascot. GEAUX TIGERS

Recipe By: BigDropper
Serving Size: 20 or about 4 Cajuns
Preparation Time: 2hr
Ingredients
#5 Badger meat trim/cube
1c Olive oil
3c Flour
5c Onion -- chopped
2c Green onion -- chopped
1c Bell pepper -- chopped
1/2c Celery -- chopped
2c Tomatoes -- fresh/chopped
8c Water -- cold
2T Garlic -- finely chopped
2T Worcestershire sauce
1 lemon -- Juice of
Salt to taste
Tabasco sauce to taste
2c White wine -- dry
6c Tomato sauce

First you make a dark roux with olive oil and flour. When roux is dark , add onion, green onion, bell pepper, and celery; cover and cook until onions are
clear, stirring occasionally. Add tomatoes and continue cooking for 10 min;stir often. Add water and stir to make a thick liquid. Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well. Add badger, and enough water to cover the ingredients by 2 inches; stir to mix. Bring to a boil, stirring frequently. After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking. Continue cooking for 3 to 4 hrs. until meat is tender. Serve over cooked rice.