Total Time
6hrs
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.

Ingredients Nutrition

Directions

  1. Add 2 quarts of water, chicken, and 1 1/2 teaspoon salt to a large pot.
  2. Bring to a boil; cover, lower heat, and simmer 1 hour or until chicken is tender.
  3. Take chicken from stock pot; chill broth, then remove fat from broth.
  4. Remove chicken meat from bones; chop into bite-size pieces; set aside.
  5. Add dove breasts and next 9 ingredients to a large pot; add water to cover.
  6. Bring to a boil; cover, lower heat, and simmer for 2 hours.
  7. Take meat out of broth; strain broth and set aside.
  8. Remove meat from bones and chop into bite-size pieces; set aside.
  9. Brown sausage in a large skillet over medium heat.
  10. Transfer sausage to a paper-towel lined plate.
  11. Add bacon drippings to sausage drippings; heat over medium heat until hot.
  12. Add in flour; cook, stirring constantly until the color of caramel (about 20 mintes) (this is the roux).
  13. Add onion, celery, and pepper; cook/stir 10 minutes.
  14. Add roux to the chicken stock in a large pot; cover and simmer for 30 minutes.
  15. Add game meat, sausage, chicken, hot sauce, cayenne, and Worcestershire sauce; stir to combine.
  16. Add reserve game stock if more liquid is needed; simmer, uncovered, for 2 hours; stir occasionally.
  17. Remove bay leaf; serve over hot cooked rice.

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