Camp COOKIN’
by Chef Phil Farris
Venison and Wild Duck
Jambalaya
Once again I have
had to rely on the
generosity of my
good friend Hal
Pleasance for some
duck. Now it cost
me several packs of
smoked venison
sausage but was
well worth the
trade! For this
recipe I deboned 6
ducks (mallards) but
left the meat on the
legs. The smoked
and breakfast
sausage were from a nice buck my wife shot. I had the
venison processed at Vines in Woodville, MS.
Method:
Brown breakfast sausage in a 6-8 quart heavy pot.
Drain and return to pot. Add all the rest of the meat
and cook over medium heat for 20 minutes, stir often
and deglaze as needed with a little chicken stock.
Now add the trinity, Rotel, soy sauce and poultry
magic. Cook for 30 minutes over medium heat. Add
the chicken stock, rice and water.
Bring to a boil. Cover and put pot in 300-degree (pre-
Marsh & Bayou
[email protected]
heated) oven. Cook 45 minutes in oven. Remove and
fluff jambalaya. Garnish with chopped green onion.
To Serve:
Serve with cold beer or a light red wine (Zinfandel or
Pinot Noir).
Serves 12-15.
Eat today, diet tomorrow!
Ingredients:
1
1
3
6
1
2
2
4
2
2
5
6
16 ounce container of Trinity (Guidry’s)
pound breakfast sausage (Venison, but Jimmy
Dean’s is OK)
pounds smoked venison sausage (cut bite size)
deboned ducks
pound andouille sausage (bite size)
cans Rotel tomatoes (regular)
tablespoons soy sauce
tablespoons Paul Prudhomme’s Poultry Magic
tablespoons Crystal hot sauce
cups chicken stock
cups Zatarain’s Parboiled rice
cups water
Green onions, for garnish
Salt and pepper, to taste