Making the Stock
First preheat oven to 400 degrees.
In a large roasting pan, add in your Venison, Onion, Celery and Carrots, and coat with Olive oil Salt and Pepper to you liking, then place it in the oven 30 minutes uncovered.
After 30 minutes transfer contents to a 2 gallon stock pot to handle ingredients.
Add enough cold water to cover ingredients in stock pot. Bring to a boil, then lower heat and simmer uncovered for 1 ½ hours
Remove the Venison , then set aside.
Next strain off the stock and discard the vegetables and any solids left. Return 3 quarts to a gallon of the stock to the stock pan and keep it simmering (If you fall short with you stock, add Beef or Chicken broth to get your 3 quarts.
Making the Gumbo
Combine ½ cup of Olive Oil and the Flour into a large skillet (preferably a nice and seasoned cast iron one)
Over medium heat, begin whisking constantly.(Do Not Stop whisking or the flour will burn) The mixture will start to brown and begin to resemble a chocolate syrup consistency. (This usually takes 3 to 4 minutes). Add the Onion, Celery, Bell Pepper, Garlic, Scallions and Sausage.
Continue to cook stirring frequently until the veggies start to soften and become wilted.
Transfer your mixture to the stock and stir until you get an even consistency. Next add in the meat your Bay leaf and Thyme.
Adding the Ocra
Wipe out your skillet. Heat up the remaining ¼ cup of Olive Oil unit it starts to glisten.
Add Okra and stir until it is no longer ropey and slimy.
Add the Okra to the Stock pot and simmer, covered for about 1 ½ hours. Add Salt, Pepper and fresh Parsley and serve over a bed of white rice or potatoes.
Copyright © 2010-2021 New York Antler Outdoors. All Rights Reserved