Wild game jambalaya
This is one of my favorite wild game recipes, because I throw pretty much whatever protein I have in the freezer in this dish. My favorite combination so far has been with wood duck, venison and sausage. I'm also thinking of trying it with fish!
Jambalaya (adapted from Miss Kay's Duck Commander Kitchen Cookbook)
1/2 cup vegetable oil
1/2 pound wood duck breasts, cubed
1 pound venison steak, cubed
1 link Andouille sausage, sliced
2 green bell peppers, diced
3 small celery stalks, diced
1 large yellow onion, diced
5 garlic cloves, chopped finely
28 ounces stewed tomatoes (I just use diced tomatoes frozen from the garden)
3 ounces tomato paste
5 cups uncooked rice
8 cups chicken broth
Salt and black pepper
- In a large stockpot, heat the oil and brown proteins (whatever you decide to use).
- Add the bell peppers, celery, onion, garlic, stewed tomatoes and tomato paste. Bring to a simmer, cover and cook for 45 minutes. Don't skimp on this step. This seems like a long time but allows the flavors to permeate the protein.
- Add the rice, chicken broth and plenty of Cajun seasoning as well as salt and pepper, to taste.
- Cover and lower heat to medium-low. Roll the jambalaya from top to bottom every three-five minutes to keep the rice from sticking. Roll the jambalaya for about 30 minutes.
- Remove from heat. Can let stand up to 20 minutes before serving.
- This makes plenty for a meal and leftovers. Plus, I always vacuum seal at least two meals' worth and freeze for later or to give away!
(Slow-cooker Canada Goose recipe)