Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dry red wine
   2 1/2  pounds        game meat -- (rabbit, alligator,
                        -- venison, squirrel)
   2      cups          onion -- chopped
     1/2  cup           olive oil
   3      cloves        garlic -- minced
   1      large         bell pepper -- chopped
   1      cup           celery -- chopped
   2      cups          green onions -- chopped
     1/2  cup           parsley -- chopped
   2      cans          tomato sauce -- (8 oz.)
   1      pound         fresh tomatoes -- seeded, peeled,
                        -- chopped
   1      pound         mushrooms -- sliced
   2      tablespoons   Worcestershire sauce
     1/2  teaspoon      basil
   2                    bay leaves
     1/2  teaspoon      oregano
     1/4  teaspoon      cayenne pepper -- or to taste
                        salt and black pepper to taste
                        Tabasco -- to taste

Preparation:

Marinate game in 1 cup of red wine at least two hours before using in sauce. Sauté onions in oil until golden brown, stirring often. (Do not allow to burn.) Add bell pepper and celery and sauté until tender. Add chopped tomatoes and tomato sauce as well as other seasonings. Simmer for 10 minutes then add mushrooms and drained game. Cook covered for 45 minutes, then add green onions, garlic and parsley and cook uncovered for 15 minutes. Serve with rice. From the May/June 1994 issue of the Louisiana Conservationist.