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2 quarts water

1 broiler-fryer chicken

1 1/2 teaspoons salt

8 dove breasts (about 1 pound)

1 lb venison roast, cut into 1-inch cubes

1 squirrel, dressed and cut into pieces

1 rabbit, dressed and quartered (about 2 pounds)

2 quail, dressed

1 small onion

1 stalk celery

1 bay leaf

1 tablespoon salt

1 teaspoon cayenne pepper

1 1/2 lbs smoked link sausage, cut into 1/2 inch slices

1/4 cup bacon drippings

1/2 cup flour

1 cup chopped onion

1 cup chopped celery

2-3 teaspoons black pepper

1 teaspoon hot sauce

1/2 teaspoon cayenne

1 teaspoon worcestershire sauce

hot cooked rice


Add 2 quarts of water, chicken, and 1 1/2 teaspoon salt to a large pot.

Bring to a boil; cover, lower heat, and simmer 1 hour or until chicken is tender.

Take chicken from stock pot; chill broth, then remove fat from broth.

Remove chicken meat from bones; chop into bite-size pieces; set aside.

Add dove breasts and next 9 ingredients to a large pot; add water to cover.

Bring to a boil; cover, lower heat, and simmer for 2 hours.

Take meat out of broth; strain broth and set aside.

Remove meat from bones and chop into bite-size pieces; set aside.

Brown sausage in a large skillet over medium heat.

Transfer sausage to a paper-towel lined plate.

Add bacon drippings to sausage drippings; heat over medium heat until hot.

Add in flour; cook, stirring constantly until the color of caramel (about 20 mintes) (this is the roux).

Add onion, celery, and pepper; cook/stir 10 minutes.

Add roux to the chicken stock in a large pot; cover and simmer for 30 minutes.

Add game meat, sausage, chicken, hot sauce, cayenne, and Worcestershire sauce; stir to combine.

Add reserve game stock if more liquid is needed; simmer, uncovered, for 2 hours; stir occasionally.

Remove bay leaf; serve over hot cooked rice.



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