Wild In The Kitchen: Venison Sausage And Dove Gumbo

Venison Sausage And Dove Gumbo

2 pounds venison

rope sausage

15 dove breasts

1 cup all-purpose flour

3/4 cup vegetable oil

1 onion, quartered

1 green bell pepper, diced

1 cup celery, chopped

3 cloves garlic

6 cups chicken broth

1 tablespoon Cajun seasoning

6 oz. frozen sliced okra

1 tsp thyme

1 tsp cayenne pepper

1/2 tsp garlic powder

2 tsp gumbo filet

1 tsp paprika

Salt to taste

Black pepper to taste

Add dove to stock pot and cover with chicken broth. Season with 1 small onion, salt, and 3 cloves of garlic. Bring to a boil and then lower the heat to low. Simmer for 1 hour. Set aside to cool. Once cooled, debone the doves and keep the broth and the meat only. Make the rue. Preheat the Dutch oven, or a heavy pot, to medium high and add 3/4 cup of oil. Heat oil. Reduce to medium low. Add 1 cup of flour gradually and stir continuously until the rue is a dark, chocolate color. (About 12 minutes) Add pre-cut bell peppers, onions and celery to the rue and stir until the onions are translucent. Gradually add 6 cups of dove broth to the mix. Add the seasonings Sauté sausages, dove and okra in a separate skillet. Add everything to the pot and give it a good stir. Let the pot come to a medium simmer and cover for about 30 minutes. Add 1 tsp gumbo filet to pot. Turn on low and simmer for about 2 hours.