Venison Gumbo

After our trip to New Orleans you could say Adam and I left inspired. We have always talked about Gumbo and Crawfish Etouffee but have never actually made it ourselves. With most of the ingredients already taking residence in our kitchen we decided to go for a venison gumbo. I should warn that this recipe lasted us almost a full week, only coming short because we shared some with friends at work. With the northern winds blowing in for a chilly week it has been the perfect lunch/dinner, and it seems like the gumbo continues to gain flavor each day.

Venison Gumbo

Ingredients:

• ​1-2lbs cubed venison (we used a combination of different cuts)
• Kosher salt and freshly ground black pepper
  
• 1 & 1/2 cup all purpose flour
  
• 1& 1/2 cup vegetable oil
  
• 6 garlic cloves, minced
  
• 2 ribs celery, diced
  
• 1 small green bell pepper, diced
  
• 1 small white onion, diced
  
• 8 ounces beer (a dark beer preferably)
  
• 4 cups chicken stock (we probably used 6 cups)
  
• 2 bay leaves
  
• 1 pound Andouille sausage, cut into coins (or smoked kielbasa)
  
• 1 Tbsp cayenne pepper
  
• 1 Tbsp smoked paprika
  
• Cooked white rice or corn bread, for serving (we made corn bread)
  

Meat Prep Directions:
​Soak venison for 24-72 hours in milk or a milk-water mix covered in the refrigerator. 

Kitchen Tools Needed:

• Dutch oven cooking pot
  
• Metal whisk
  
• Measuring cups
  
• Measuring spoons
  
• Cutting board
  
• Knife
  

Directions:

• You will want to have everything prepared before you begin to cook, since this dish’s base will be a rue. If you burn a rue there is no going back, you just have to start over.
• Chop all of your vegetables (onion, bell pepper, celery) and mix together in a mixing bowl. This mixture is called your trinity.
• Have all of your ingredients nearby, since once you start cooking things will move fast.
• With all ingredients prepared and nearby, pour your vegetable oil into your large dutch oven cooking pot, and heat on medium-high heat.
• Once the oil is nice and hot, pour in your flour and begin stirring immediately!
• Continue to stir the oil/flour mixture (rue) until it has reached a dark brown, Hersey’s milk chocolate bar color, and it should be the consistency of wet sand.
• Once your rue is ready, pour in your trinity and add your bay leaves 
  • BE CAREFUL! Hot oil and liquids don’t mix well and can be dangerous, so please always pour away from yourself and be ready to reduce heat if any dangerous splashing of hot oil should occur.
• Continuously mix the trinity and rue. Eventually your trinity mixture should start to calm down and not bubble as much, as well as your onions begin turning translucent; these two things indicate this step is done
• Next, add in your garlic, cook an additional 30 seconds - 1 minute, and then pour in your beer as you keep mixing an additional 2-3 minutes
• Mix in your chicken stock and reduce to a simmer (low-med heat)
  • At this point you do not need to continually mix, since your rue is done and so you are in the clear from “messing it up” so to speak.
• Add in your seasonings and cut sausage
• You should pre-brown your venison in a separate pan, but do not overcook the meat, as it will continue to cook a bit in the simmering gumbo.
• Add in your venison and stir
• Let the gumbo simmer covered for 45 minutes - 1 hour, until your vegetables are fully cooked and your venison is cooked to your liking. This part helps bring all those flavors together.
• Serve your gumbo with some white rice over top, or pour it over a nice slice of cornbread! No matter how you enjoy it, this dish will warm you up and taste delicious!