Venison Boudin

Name: Venison Boudin
Ingredients: 2 c. uncooked regular rice; 1 3/4 lb. ground venison; 1/4 lb. ground pork fat; 3 c. water; 1 c. fresh chopped parsley or 4 Tbsp. dried parsley; 1 c. diced green onion tops; 1/2 c. chopped onion; 1 Tbsp. crushed red pepper; 2 Tbsp. Creole seasoning; 8 to 10 feet pork casings

10 ingredients

19 steps

Ingredients

2 c. uncooked regular rice
1 3/4 lb. ground venison
1/4 lb. ground pork fat
3 c. water
1 c. fresh chopped parsley or 4 Tbsp. dried parsley
1 c. diced green onion tops
1/2 c. chopped onion
1 Tbsp. crushed red pepper
2 Tbsp. Creole seasoning
8 to 10 feet pork casings

Directions

1

Cook rice
2

according
3

to
4

package
5

directions, omitting salt (set aside).
6

In
7

a
8

large Dutch oven, combine the ground venison and pork fat.
9

Brown and drain all fat.
10

Add remaining ingredients,
11

except casings;
12

mix
13

well.
14

Bring
15

to
16

a
17

boil; reduce heat and simmer 30 minutes or until liquid is absorbed, stirring occasionally.
18

Add rice;
19

stir well and set aside.