Made Deer Boudin This Weekend

This is something I have been wanting to attempt for a while now but it always seemed daunting. There wasn't a lot of great info out there online but my fiancé was out of town for the weekend so I decided to dive it and figure it out. The process is fairly straight forward. You don't need a meat grinder, just a sausage stuffer.

Ingredients:
5lb Deer
5lb Boston Butt
1lb Chicken Livers (I might add more next time or use pork liver. Deer liver varies so much it's hard to trust)
3 green bellpeppers
2 vidalia onions
2 green onions
1 bunch parsley
1 head of garlic
3 celery stalks
4 small but hot jalapenos from the garden
12 cups rice (cooked)





Step one is to get all of the meat and veggies (No green onion tops or parsley) in a pot and simmer it for 2-3 hours until its fork tender and shreds easily. Do not trim fat off the pork, you need the fat. Placed all the meat and veggies in a meat lug and seasoned with Cajun seasoning, garlic powder, and salt. Placed the lug in the fridge for a couple of hours.




Put all the contents of the lug into a big pot, add water just to the top of the meat, bring the mixture to a boil. lower temp to a simmer.




Simmer for at least 2 hours, probably closer to 3


^ The chunks of fat and the liquid fat layer on top are key here

Remove the contents with a strainer but do not discard the liquid. You will need it later. Let the liquid cool.

Add the green onion top and parsley leaves. Stir up the meat mix to shred it. If you have a kitchen aid or some mixer, this will come in handy.
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Cook the rice while the meat is simmering, once the meat is shredded, add it to the rice.




Add the rendered fat off the top of the simmer liquid until you get a mixture that "looks and tastes right"

Stuff into hog casing, tie and twist, let sit in the fridge over night before vacuum sealing or wrapping. This lets the mixture firm up and bind with the rice and casing.




Cooked a small link in the oven and was very happy with the results.