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BADGER SAUCE PIQUANT
Posted on 9/3/16 at 10:44 am
Posted on 9/3/16 at 10:44 am
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.
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.
Posted on 9/3/16 at 1:23 pm to BigDropper
I posted this in the recipe thread.
Posted on 9/3/16 at 1:30 pm to BigDropper
I am so making a chicken sauce piquant tomorrow.
EDIT: Who doesn't like chicken?
EDIT: Who doesn't like chicken?
This post was edited on 9/3/16 at 1:34 pm
Posted on 9/3/16 at 1:58 pm to TigerstuckinMS
I'm either making it tonight or tomorrow myself. Haven't made it in a while.
Posted on 9/3/16 at 8:15 pm to BigDropper
Yeah. I think im making one this week too.
Posted on 9/3/16 at 8:21 pm to BigDropper
The key is to throw football right at that badger meat
Helps to tenderize
Helps to tenderize
Posted on 9/4/16 at 5:39 am to BigDropper
Looks like a real knockout.
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