Most preparations are suited for one type of game or another. Broadly there are those suited to darker or red meats and those suited to lighter meats but this magic sauce defies all attempts to be pigeon holed. I have had this with Cottontail, Jack Rabbit, Elk and Mule Deer and they were all eagerly devoured by the family.

My suggestion is to make a batch or two without meat and freeze it as a simmer sauce for those times when you want to throw a couple things in the crock pot in the morning and dig in after work.

This Recipe will feed nine people or four hungry Cajuns.


  • 2 lbs Meat ground or 1“ cubes

  • 2 lbs Finely Chopped Onions (preferably Red)

  • 2 lbs Shredded Carrots

  • 2 lbs Crushed tomatoes

  • 1 lb Butter

  • 4 tbs Berbere Spice

  • 1tbs Avocado Oil


  • Add Avocado Oil to a large pot and then the onions. Allow Onions to simmer on low for 30 mins stirring occasionally.

  • Add Butter and allow to melt, then add Berbere spice and mix completely. After the spices are mixed in add the carrots and allow to cook for an hour at a low simmer.

  • In Step 2 you can add the cubed and seared meat to the mix to cook for 60 mins or you can leave the meat out to use this as a simmer sauce in the future.

  • Can be served plain, over a bed of rice/couscous or on a cornbread muffin.

Note: As with Chili con Carne I found that Berbere is better after spending the night in the fridge.