Wild Game Gumbo

Name: Wild Game Gumbo
Ingredients: 2 quarts water; 1 broiler-fryer chicken; 1 1/2 teaspoons salt; 8 dove breasts (about 1 pound); 1 lb venison roast, cut into 1-inch cubes; 1 squirrel, dressed and cut into pieces; 1 rabbit, dressed and quartered (about 2 pounds); 2 quail, dressed; 1 small onion; 1 stalk celery; 1 bay leaf; 1 tablespoon salt; 1 teaspoon cayenne pepper; 1 1/2 lbs smoked link sausage, cut into 1/2 inch slices; 1/4 cup bacon drippings; 1/2 cup flour; 1 cup chopped onion; 1 cup chopped celery; 2 -3 teaspoons black pepper; 1 teaspoon hot sauce; 1/2 teaspoon cayenne; 1 teaspoon Worcestershire sauce; hot cooked rice

23 ingredients

17 steps

Ingredients

2 quarts water
1 broiler-fryer chicken
1 1/2 teaspoons salt
8 dove breasts (about 1 pound)
1 lb venison roast, cut into 1-inch cubes
1 squirrel, dressed and cut into pieces
1 rabbit, dressed and quartered (about 2 pounds)
2 quail, dressed
1 small onion
1 stalk celery
1 bay leaf
1 tablespoon salt
1 teaspoon cayenne pepper
1 1/2 lbs smoked link sausage, cut into 1/2 inch slices
1/4 cup bacon drippings
1/2 cup flour
1 cup chopped onion
1 cup chopped celery
2 -3 teaspoons black pepper
1 teaspoon hot sauce
1/2 teaspoon cayenne
1 teaspoon Worcestershire sauce
hot cooked rice

Directions

1

Add 2 quarts of water, chicken, and 1 1/2 teaspoon salt to a large pot.
2

Bring to a boil; cover, lower heat, and simmer 1 hour or until chicken is tender.
3

Take chicken from stock pot; chill broth, then remove fat from broth.
4

Remove chicken meat from bones; chop into bite-size pieces; set aside.
5

Add dove breasts and next 9 ingredients to a large pot; add water to cover.
6

Bring to a boil; cover, lower heat, and simmer for 2 hours.
7

Take meat out of broth; strain broth and set aside.
8

Remove meat from bones and chop into bite-size pieces; set aside.
9

Brown sausage in a large skillet over medium heat.
10

Transfer sausage to a paper-towel lined plate.
11

Add bacon drippings to sausage drippings; heat over medium heat until hot.
12

Add in flour; cook, stirring constantly until the color of caramel (about 20 mintes) (this is the roux).
13

Add onion, celery, and pepper; cook/stir 10 minutes.
14

Add roux to the chicken stock in a large pot; cover and simmer for 30 minutes.
15

Add game meat, sausage, chicken, hot sauce, cayenne, and Worcestershire sauce; stir to combine.
16

Add reserve game stock if more liquid is needed; simmer, uncovered, for 2 hours; stir occasionally.
17

Remove bay leaf; serve over hot cooked rice.