No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 1/2 quarts 1174g Recipe makes 4 1/2 quarts) The following items or measurements are not included below: 8 dove breasts 1 squirrels 1 rabbit
Calories 1596
Calories from Fat 1004		(62%)
Amount Per Serving		%DV
	Total Fat 111.6g	171%
	Saturated Fat 36.9g	184%
	Monounsaturated Fat 47.9g
	Polyunsaturated Fat 17.5g
	Trans Fat 0.0g
Cholesterol 362mg		120%
Sodium 5470mg		227%
Potassium 1357mg		38%
Total Carbohydrate 24.0g		7%
	Dietary Fiber 2.3g	9%
	Sugars 3.4g
Protein 118.3g		236%
how is this calculated?

Wild Game Gumbo

Recipe #114534 | 6 hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Mar 29, 2005

Wild game hunting is a tradition with the males in my family. During my childhood, wild game was the about only meat we had to eat so I have a great appreciation for it. This is one of my dad's favorite things to make. He takes two days to make it. Recipe adapted from Southern Living.

4 1/2 quarts (change servings and units)

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.