Deer Sausage Gumbo


(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.


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.


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

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

4 TBSP all purpose flour
4 TBSP olive oil


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.


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


Serve over rice.  This dish was sooooo goood!


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