Rabbit and Deer Sausage Gumbo
|Our gumbo with couscous mixed in.|
|Gumbo over white rice.|
For our gumbo, we decided to mix things up a bit-- "hunter-fy" it. It's got all that great cajun taste you know and love, but with rabbit and venison sausage. Serve over rice or mix in some couscous. It's mmmm-mmmmm goood!
We'd also like to thank Camp Chef for providing us with their 7 Qt Seasoned Cast Iron Pot Set to make this recipe. We highly recommend this pot. It includes a basket for frying and steaming as well. You can buy the set here.
Prep Time: 30 minutes
Cooking Time: 3 hours
- 1/3 cup canola oil
- 1/3 cup all-purpose flour
- 1/8 cup whole-wheat flour
- 1/8 cup finely chopped onion
- 1 cup diced onion
- 1/2 cup low-sodium chicken broth
- 1 small carrot, peeled and diced
- 1/2 cup of celery, diced
- 1/2 cup green/red bell pepper (we used both from leftovers we had on hand)
- 1/2 tsp. cayenne pepper, or to taste
- 1/2 tsp. garlic powder
- 1/4 tsp. ground coriander
- kosher salt, to taste
- 1/2 tsp. freshly ground black pepper
- 1 rabbit
- 1/2 lb. venison sausage, sliced (use your favorite)
- 6 ounces of andouille sausage, diced
- 4 scallions, white and light green parts chopped
- cooked white rice or couscous (optional)
1. In a large pot, bring 10 cups of water and 1/2 cup of chicken broth to a boil.
2. Meanwhile, combine all-purpose and whole-wheat flour in a bowl.
To make the roux, heat canola oil in a cast-iron skillet over medium heat until hot, approx. 5 minutes. Whisk in flour.
Then, stir in finely chopped onion. Set aside.
3. When water and broth boils, add diced onion, carrot, celery and bell pepper. Cook over medium-high heat for 15 minutes.
Next, stir in the roux in 3 batches. Cook, stirring occasionally for 30 minutes.
4. Remove any silver skin from rabbit.
After 30 minutes, add the rabbit bones, sliced venison sausage and diced andouille sausage to the pot. Stir in cayenne, garlic powder, coriander, salt and pepper. Reduce heat to low and simmer for 1 hour, stirring occasionally. Start out with 1-2 tsp. of salt. Keep in mind that the mixture will reduce greatly. It's better to start out with less salt than more. You can always add more later.
We recommend Chef Bruce Aidells' andouille sausages. They're delicious!
5. After 1 hour, fish out the rabbit bones.
With a fork, scrape off as much meat as you can. By this time, it should fall right off. Watch for little, broken bones.
Return the pulled rabbit meat to the pot. Return the gumbo mixture to a boil, then add the reserved rabbit meat from the fridge. Cook for 30 minutes, or until gumbo reaches desired thickness.
Adjust seasoning. Stir in chopped scallion. Serve over rice or couscous.
This is a stick to your ribs kind of meal, for sure.