Wild Game Gumbo
Wild game gumbo features tender venison, poultry, and smoked sausage in a flavorful roux, perfect for hearty gatherings and lovers of rich, smoky Southern flavors.
Ingredients
- 2 qt. water
- 1 whole fryer (3 lb.) ⓘ
- 1 1/2 tsp. salt ⓘ
- 8 dove breasts ⓘ
- 1 lb. venison roast, cut into cubes ⓘ
- 1 squirrel, cut into pieces ⓘ
- 1 lb. rabbit, dressed and quartered ⓘ
- 2 quail, dressed ⓘ
- 1 onion ⓘ
- 1 stalk celery ⓘ
- 1 bay leaf ⓘ
- 1 Tbsp. salt ⓘ
- 1/2 tsp. red pepper ⓘ
- 1 1/2 lb. smoked link sausage, sliced into 1/2-inch pieces ⓘ
- 1 lb. chopped okra ⓘ
- 1/4 c. bacon drippings ⓘ
- 1/2 c. all-purpose flour
- 1 c. chopped onion ⓘ
Instructions
- Combine water, whole fryer, and 1 1/2 teaspoons salt in a large Dutch oven; bring to a boil and cover.
- Reduce heat and simmer 1 hour or until tender. Remove from broth and chill broth.
- Remove fat from broth.
- Remove chicken from bones and chop into bite-sized pieces; set aside.
- In a large Dutch oven, combine dove breasts, venison, squirrel, rabbit, and quail with 1 tablespoon salt and 1/2 teaspoon red pepper; add water to cover.
- Bring to a boil; reduce heat and simmer 2 hours.
- Remove meat from broth.
- Strain broth and set aside.
- Brown sausage slices in a large heavy skillet over medium heat.
- Remove sausage to paper towels, leaving drippings in skillet.
- Add bacon drippings to skillet; heat over medium heat until hot.
- Add flour and cook, stirring constantly, for 15 to 20 minutes until roux is a caramel color.
Nutrition & Diet Analysis (per serving)
548
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).