Venison Gumbo
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
10 people
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Calories
475 kcal
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Course
Main Course, Soup
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Cuisine
Cajun
Venison Gumbo
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Any cut of venison will do, as will similar meats like beef, goat, bison and such. This is the gumbo to make when you have really random meats.
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Ingredients
- 1 cup peanut oil, lard or bacon fat
- 1 1/4 cups flour
- 1 large minced green peppers
- 2 minced medium onions
- 4 minced celery stalks
- 6 minced cloves Garlic
- 3 to 4 pounds venison or other game meats
- 1 teaspoon black pepper
- salt to taste
- 2 tablespoons sweet paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 tablespoons garlic powder
- 1 teaspoon celery seed
- 3 quarts game stock, chicken stock or water
- 1 pound smoked andouille sausage, cut into rings
- 2 tablespoons File powder
- 2 green onions and 2 tablespoons chopped parsley per person
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Instructions
- Bring the stock to a gentle simmer.
- In a Dutch oven or large pot, add the cup of oil to the pot, and turn the heat to medium-high. Whisk in the flour, and stir this frequently until it turns the color of chocolate. You can go as dark as dark chocolate brown, but under no circumstances can you let this roux burn. Keep in mind that this takes time, maybe 15 to 25 minutes of frequent stirring.
- When the roux is ready, add the peppers, onions, celery and garlic and stir to combine. Cook this, stirring often, for 6 to 8 minutes, until the veggies are soft.
- Meanwhile, mix all the dry spices together except the filé powder.
- When the veggies are soft, ladle in the stock with one hand while stirring with the other. Stir in each ladle of stock before adding another. Turn the heat to high to bring the gumbo to a strong simmer.
- Add half the spices, stir to combine, and add the meats except the sausage, if using. Taste and add more salt or spices if you want. Drop the heat to a simmer, cover and cook gently for at least 90 minutes, but probably more like 2 to 3 hours. Check the status of the meats every half-hour after 90 minutes have elapsed. When the meats are about falling off the bone, fish them out and when they cool enough to handle them, pick the meat off the bones. Return the meats to the gumbo and add the andouille. Cook for another 15 minutes or so.
- Add the filé powder, the green onions and parsley. Cook for 3 minutes more. Serve with rice or all by itself.
Notes
- You will want to get some filé powder, which is powdered sassafrass. It is an important flavor component here, and the filé (FEE-lay) needs to be added at the end of the process. If you cannot find it, do without. But be sure to look at least before you omit.
- If you have it, okra can substitute for the file powder. Use up to 1 pound, sliced into coins.
Nutrition Information
Show Details
Calories
475kcal
(24%)
Carbohydrates
21g
(7%)
Protein
17g
(34%)
Fat
37g
(57%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
38mg
(13%)
Sodium
497mg
(21%)
Potassium
531mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
885IU
(18%)
Vitamin C
13mg
(14%)
Calcium
55mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 21g | 7% |
| Protein | 17g | 34% |
| Fat | 37g | 57% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 497mg | 21% |
| Potassium | 531mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 13mg | 14% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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