Wild Game Gumbo Recipes

Steps:

• Place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. Drain rice.
• Mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. Bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes.
• Heat coconut oil in a large skillet over medium heat. Cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. Add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper.
• Combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker.
• Cook on High for 1 hour.

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.

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:

• Cut up the duck or goose and season with salt and pepper.
• Pour cooking oil into large black iron pot or any other heavy cooking pot. Heat oil and add cut up duck or goose.
• Brown all sides of meat, gradually adding small amounts of water to keep it from burning. Keep browning it until you get a good dark crust on the bottom and sides of the pot.
• When it's browned enough, remove the meat and pour off any excess oil left in pot. Return meat to pot and add enough water to cover the meat.
• Cut up the sausage into thick slices and add it to the pot.
• Add all of the chopped vegetables and additional salt and pepper. You can also use optional seasonings, like 'Tony Chachere's' or 'Slap Ya Mama' if you can get your hands on it.
• Simmer until the meat is tender - this is the key. Ducks will tenderize alot quicker than geese will. I have simmered geese as long as 3 or 4 hours - to the point where the vegetables had all cooked to nothing. I happen to like alot of 'floaties' in my gumbo, so, if that happens, I add more and cook until they're also tender. Keep adding water as it cooks down to keep the level up.
• Turn gumbo off for a while so that any excess grease or oil from the sausage will rise to the top, then skim it off.
• Ladle this into a bowl of steamed long grain rice and serve with a side of potato salad. Good on cold, wet winter days. Well worth the effort.