Prep 1 hr
Cook 5 hrs
Wild game hunting is a tradition with the males in my family. During my childhood, wild game was the about only meat we had to eat so I have a great appreciation for it. This is one of my dad's favorite things to make. He takes two days to make it. Recipe adapted from Southern Living.
- 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.