Wild Game Gumbo - KPLC 7 News, Lake Charles, Louisiana

Wild Game Gumbo

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  • 2 lb. wild ducks, cut up
  • 1 lb. pheasant, cut up
  • 1/4 c. and 1 tsp. cooking oil
  • 1/3 c. and 1 T. and 1 tsp. all-purpose flour
  • 10 oz. smoked venison sausage, sliced
  • 1-1/4 c. chopped onion
  • 3/4 c. and 3 T. chopped green pepper
  • 3/4 c. and 3 T. sliced celery
  • 1 T. and 3/4 t. minced fresh parsley
  • 1-3/4 t. minced garlic
  • 1-1/4 bay leaves
  • 1 T. and 3/4 t. Worcestershire sauce
  • 1 t. pepper
  • 1/2 t. salt
  • 1/2 t. dried thyme
  • 1/8 t. cayenne pepper
  • 5 c. chicken stock
  • Hot cooked rice (optional)

In a Dutch oven over medium heat, brown duck and pheasant 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.  Add next eight ingredients; mix well.  Add duck;  bring to a boil.  Reduce heat; cover and simmer 60-75 minutes or until duck is tender.  Simmer 5-10 minutes or until heated through.  Remove bay leaves.  Serve over cooked rice.  Serves 16.

 

Prepared by Chef Kevin Thompson of Le Cafe' at L'Auberge Casino.

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