Wild Game Gumbo

Total Time: 6 hrs Preparation Time: 1 hr Cook Time: 5 hrs

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

Recipe

• 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.