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re: Outdoor Board Cookbook
Posted on 1/17/11 at 3:10 pm to COLONELCAT
Posted on 1/17/11 at 3:10 pm to COLONELCAT
Easy Duck Gumbo
2 large ducks or 3 woodies
1 bunch green onions
1 bunch celery
4 large onions
4 cloves garlic
1 jar savoie’s dark roux
2lbs smoke sausage
1 lb ANDOUILLE sausage
In large stock pot place ducks (Cover ducks with some tonys first) and cut up veggies cover ducks about 2 inches over them with water. Boil ducks till you can easily pull meat of the bone with a fork.
Strain water and save (pick out bones and put veggies back with water and any meat that has boiled off with the rest of the meat once you completed deboning)
Place water back onto stove and start heating up again and add water if needed (should be about 1 to 1 ½ gallons)
Let ducks cool so you can handle them. De-bone ducks
Add 1 cup roux boil till roux is dissolved. Season water to taste, add more roux if you like.
Once you like the taste of your water add duck meat, sausage and andouille to pot let come back to a boil then turn on low for 30- 40 minutes add green onions and serve over rice.
2 large ducks or 3 woodies
1 bunch green onions
1 bunch celery
4 large onions
4 cloves garlic
1 jar savoie’s dark roux
2lbs smoke sausage
1 lb ANDOUILLE sausage
In large stock pot place ducks (Cover ducks with some tonys first) and cut up veggies cover ducks about 2 inches over them with water. Boil ducks till you can easily pull meat of the bone with a fork.
Strain water and save (pick out bones and put veggies back with water and any meat that has boiled off with the rest of the meat once you completed deboning)
Place water back onto stove and start heating up again and add water if needed (should be about 1 to 1 ½ gallons)
Let ducks cool so you can handle them. De-bone ducks
Add 1 cup roux boil till roux is dissolved. Season water to taste, add more roux if you like.
Once you like the taste of your water add duck meat, sausage and andouille to pot let come back to a boil then turn on low for 30- 40 minutes add green onions and serve over rice.
This post was edited on 1/24/11 at 3:39 pm
1
Posted on 1/17/11 at 3:25 pm to watsonlabman
Spicy Deer Sausage in Cream Sauce
1 lb. deer sausage thinly sliced
1 small thinly sliced onion
1 can rotel (drain all liquid off)
1/2 cup water
2 cups heavy whipping cream
½ cup parmesan cheese
2 tablespoons butter or margarine
Hot cooked pasta
In a medium skillet over med heat add butter and deer sausage stir 5 minutes. Add onion and rotel; cook 5 minutes, scraping bottom of skillet to prevent scorching. Add water, cook 3 minutes or until liquid is all evaporated. Add cream and cheese Cook and stir 5 to 8 minutes.(Add more cream to loosen or more cheese to tighten) Add cooked pasta. Cook until sauce is thick and pasta is heated thoroughly.
1 lb. deer sausage thinly sliced
1 small thinly sliced onion
1 can rotel (drain all liquid off)
1/2 cup water
2 cups heavy whipping cream
½ cup parmesan cheese
2 tablespoons butter or margarine
Hot cooked pasta
In a medium skillet over med heat add butter and deer sausage stir 5 minutes. Add onion and rotel; cook 5 minutes, scraping bottom of skillet to prevent scorching. Add water, cook 3 minutes or until liquid is all evaporated. Add cream and cheese Cook and stir 5 to 8 minutes.(Add more cream to loosen or more cheese to tighten) Add cooked pasta. Cook until sauce is thick and pasta is heated thoroughly.
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