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Wild Game Jambalaya - Recipe Help
Posted on 3/20/22 at 12:04 pm
Posted on 3/20/22 at 12:04 pm
I have a lot of wild duck breast from this past season and I’m wanting to make a jambalaya for the guys for my house warming party. For those of you who have done this, did you just follow your normal steps for jambalaya or were there other things that you did differently?
If you have a recipe to share it would be much appreciated
If you have a recipe to share it would be much appreciated
This post was edited on 3/20/22 at 12:05 pm
6
Posted on 3/20/22 at 12:27 pm to CalcasieuTiger
I made a duck, wild boar and venison sausage one several years ago. Pretty much just used my standard recipe. The boar didn't brown as much as I liked so I did add some Kitchen Bouquet for color.
Posted on 3/20/22 at 1:48 pm to Trout Bandit
quote:You are absolved of your sin, my son.
I did add some Kitchen Bouquet for color.
Posted on 3/20/22 at 2:12 pm to CalcasieuTiger
Probably need a little more fat during the browning process. If so, no kitchen bouquet is needed.
Posted on 3/20/22 at 2:53 pm to CalcasieuTiger
I did some dove last fall. Just cut the breast in half, browned and throw in when I would normally toss chicken in.
Posted on 3/20/22 at 4:30 pm to CalcasieuTiger
Depending on if your peeps like wild duck or not, the recipe shouldn’t differ much. I’ve found that boiling the meat and shredding it works well for a mixed company in Jambalaya (and gumbo).
Posted on 3/20/22 at 8:22 pm to CalcasieuTiger
I would just use Stadium Rat's calculator and substitute the dark meat chicken thighs with the wild game at a 1:1 ratio.
Your getting your oil from browning the sausage and then getting the bulk of the gratin from heavily browning the pork. The chicken thighs (or in your case wild game) come last.
Let us know how it comes out!
Your getting your oil from browning the sausage and then getting the bulk of the gratin from heavily browning the pork. The chicken thighs (or in your case wild game) come last.
Let us know how it comes out!
Posted on 3/20/22 at 8:38 pm to AndyCBR
quote:
I would just use Stadium Rat's calculator and substitute the dark meat chicken thighs with the wild game at a 1:1 ratio. Your getting your oil from browning the sausage and then getting the bulk of the gratin from heavily browning the pork. The chicken thighs (or in your case wild game) come last. Let us know how it comes out!
I definitely will. I was thinking of doing exactly what you were suggesting.
Posted on 3/21/22 at 6:38 am to CalcasieuTiger
Add a stick of butter when the rice and water goes in.
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