Deer Sausage Gumbo

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(click on pics to enlarge)

I’m doing more Gumbos out here again.

It’s deer season and all the hunters are practicing their rifle skills. It sounds like a war zone outside. No, I’m not shooting Bambi. I make a trip to the meat house and buy deer sausage and while there I get a jar of honey from the local beekeepers. The local honey is so much different from the honey I buy at the store. I can actually taste the sweet flowers in the local honey.

The deer sausage I buy is mildly hot and is mixed with pork. I love this old store. I’m like a blind dog in a meat locker. The sausage has the right amount of smoke flavor.

Roux

The roux (oil and flour) is not only the thickening agent for the stock; it is the main flavor for the entire dish. The key to a roux is patiently cook by whisking the equal parts flour and oil until it becomes dark brown on a steady medium heat; add chopped onions and sauté. After about 5 minutes, then add the celery and bell pepper. The aroma that occurs between the roux and the onions is incredible and can’t be missed in the flavor from that point forward.

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Ingredients (shown in the picture above, click on pic to enlarge):

Mirepoix (Vegetables)
1 small onion – chopped
1 bell pepper – seeded and chopped
1 celery stalk – peeled and chopped
2 garlic cloves – cut into small coins
4 scallions (green onion) – chopped
5 either boiler or pearl onions

Meat
1 Lb. deer sausage – sliced

Seasoning, Herbs and Stock
Salt and pepper
Fresh oregano (or a dash of dried)
1 small bay leaf
2 cups chicken stock

Roux
4 TBSP all purpose flour
4 TBSP olive oil

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Because this is venison sausage, it can be very oily so I like to brown it first to remove some of the oil and in doing so browning it also adds a little more flavor.

In a Dutch Oven, add the flour then the oil and whisk into a paste. Turn heat to medium and as the flour begins to cook whisk every minute or so. Then add the onions and sauté. To see how to make a roux visit Roux.  Add the chicken stock and cook on low 20 minutes.

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Add the rest of the ingredients and cook another 30 minutes.

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Serve over rice.  This dish was sooooo goood!

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