Wild Game Gumbo Recipes

Steps:

• Add 2 quarts of water, chicken, and 1 1/2 teaspoon salt to a large pot.
• Bring to a boil; cover, lower heat, and simmer 1 hour or until chicken is tender.
• Take chicken from stock pot; chill broth, then remove fat from broth.
• Remove chicken meat from bones; chop into bite-size pieces; set aside.
• Add dove breasts and next 9 ingredients to a large pot; add water to cover.
• Bring to a boil; cover, lower heat, and simmer for 2 hours.
• Take meat out of broth; strain broth and set aside.
• Remove meat from bones and chop into bite-size pieces; set aside.
• Brown sausage in a large skillet over medium heat.
• Transfer sausage to a paper-towel lined plate.
• Add bacon drippings to sausage drippings; heat over medium heat until hot.
• Add in flour; cook, stirring constantly until the color of caramel (about 20 mintes) (this is the roux).
• Add onion, celery, and pepper; cook/stir 10 minutes.
• Add roux to the chicken stock in a large pot; cover and simmer for 30 minutes.
• Add game meat, sausage, chicken, hot sauce, cayenne, and Worcestershire sauce; stir to combine.
• Add reserve game stock if more liquid is needed; simmer, uncovered, for 2 hours; stir occasionally.
• Remove bay leaf; serve over hot cooked rice.

Steps:

• In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. , Stir in the next eight ingredients. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender., Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.

Steps:

• 1. Brown duck pieces in hot oil.
• 2. Remove from heat.
• 3. Mix oil and flour to make a roux.
• 4. Cook over medium heat until dark brown.
• 5. Add sausage and the next 4 ingredients to the roux.
• 6. Cook 10 minutes over low heat, add 1/2 cup water, duck pieces, and all seasonings.
• 7. Mix well.
• 8. Add the remaining water, and simmer until the duck is tender.
• 9. Remove duck with a slotted spoon to remove the bone.
• 10. Return duck to gumbo.
• 11. Add the file powder and simmer 5 minutes.
• 12. Serve over rice.