Deer Sauce Piquante

½ cup of cooking oil    ½ cup of flour    1 large onion, chopped    1 large bell pepper, chopped   2 ribs of celery, chopped   2 garlic cloves, chopped     1 can of Ro-Tel tomatoes     1 small can of tomato sauce    Salt and pepper to taste    2 lbs of deer meat cut into 1” cubes     2 quarts of water     1 capful of Zatarians Crawfish Boil (liquid) Green onions (optional)

Make a Roux with oil and flour. Add seasonings for the Roux. Saute for 5 minutes, stirring constantly. Add remaining ingredients and about 2 quarts of water. Cook over low-medium heat for 3-4 hours, until deer meat is tender. Add green onions 30 minutes before end of cooking time. Add more water if necessary. Very good served over rice.                                                                                                                

Rabbit can be substituted for deer meat.                                                                                                               Hint: Do not brown deer meat before adding to gravy.