3 to 4 pounds venison cut into pieces 3/4 cup Olive Oil
If you have fowl such a (Pheasant, Partridge 1/2 cup all purpose Flour
Turkey or Duck) and don’t know what 1 cup chopped Onion
to do with it, put one or two in as well. 1 cup chopped Green Pepper
Just reduce the amount of Venison you use. 1/2 cup Celery chopped
1/3 cup of Scallions Chopped
1/2 cup of Olive oil 3 Garlic Cloves minced
1 large Onion cut into 4 wedges 1 Pound of your favorite
4 to 6 Celery stalks, coarsely chopped Smoked Sausage or
4 to 6 Carrots, coarsely chopped sliced ½ inch thick
1 Bay leaf
1/3 tsp of dried Thyme
2 cups of sliced Okra
1/3 cup of chopped Parsley
LetÕs make the stock
First preheat oven to 400 degrees.
In a large roasting pan, add in your Venison and Fowl (if you choose) Onion, Celery and Carrots, and coat with Olive oil Salt and Pepper to you liking, then place it in the oven 30 minutes uncovered.
After 30 minutes transfer contents to a large enough stock pot to handle ingredients.
A 2 gallon pot should work fine.
Add enough cold water to cover ingredients placed in stock pot. Bring to a boil, then lower heat and simmer uncovered for 1 ½ hours
Remove the Venison and pick out the bones and fat, then set aside. Next strain off the stock and discard the vegetables and any solids left. Return 3 quarts to a gallon of the stock to the stock pan and keep it simmering (If you fall short with you stock, add Beef or Chicken broth to get your 3 quarts.
Time to prepare the Gumbo
Combine ½ cup of Olive Oil and the Flour into a large skillet (preferably a nice and seasoned cast iron one)
Over a medium heat, begin whisking constantly. The mixture will start to brown. (DonÕt Stop whisking the flour will burn) and start to resemble a chocolate syrup consistency. (This usually takes 3 to 4 minutes). Add the Onion, Celery, Bell Pepper, Garlic, Scallions and Sausage.
Continue to cook stirring frequently until the veggies start to soften and become wilted.
Transfer your mixture to the stock and stir until you get an even consistency. Next add in the meat your Bay leaf and Tyme.
Wipe out your skillet. Heat up the remaining ¼ cup of Olive Oil unit it starts to glisten.
Add Okra and stir until it is no longer ropy and slimy.
Add the Okra to the Stock pot and simmer, covered for about 1 ½ hours. Add Salt, Pepper and fresh Parsley and serve over a bed of white rice.