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Prep Time: 60 Minutes Cook Time: 300 Minutes |
Ready In: 360 Minutes Servings: 14 |
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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. 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.
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