Rob Taylor's Venison Stew
- 1 pound of venison, cut into small chunks
- 2 cans of green beans (do not drain)
- 2 cans of mixed vegetables (do not drain)
- 1 can of corn (do not drain)
- 2 cans of diced tomatoes
- 1 can of tomatoes and chili peppers (Rotel)
- 1 large can of tomato paste (add for thickness to your liking)
- 1/2 medium onion, chopped
- Cajun seasoning and black pepper
- Jalapeno slices (you decide how many!)
- Worcestershire sauce
Add Worcestershire sauce to a small pan until the bottom is covered. Cook venison chunks in the sauce until well done but not blackened. Once cooked, pour venison and remaining sauce into a 5 quart pot. Add all ingredients to the pot and lightly ocver the top of the mixture with Cajun seasoning and black pepper. Cook on medium heat for about 1 hour, or until all ingredients have properly melded together.
Rob's Wild Duck & Sausage Gumbo
- 7 wild duck breast halves
- 1 tablespoon crab boil mix
- 1 smoked sausage, chunked
- 2 cans diced tomatoes (do not drain)
- 1 can tomatoes & chili peppers (Rotel)
- 1 can tomatoes & okra (do not drain)
- 1/2 large bell pepper, chunked
- 1/2 medium onion, chopped
- 1 tablespoon minced garlic
- 1/2 cup olive oil
- 3/4 cup flour
- 2 tablespoons Worcestershire sauce
- Jalapeno slices to taste (10 - 15 will give it a kick; an extra 15 - 20 will make this a guranteedcure for congestion!)
- Cajun seasoning and black pepper to taste, and a couple of sprigs of thyme
Place duck breasts in a large pot (5 quart) and cover them with water. Add crab boil mix. Cook for about 1 hour. After boiling, cut duck into small chunks, and save the water. To make the roux, place olive oil in small pan and heat until flour sizzles in the oil. Slowly add flour while stirring, and stir until all flour is dissolved in oil. Add bell pepper, onion and garlic, and stir while cooking for 3 - 4 minutes. Cook roux until dark brown. Do not burn the roux! Cook sausage chunks in a seperate pan. Add all ingredients to 5 quart pot and cover with reserved water. Lightly cover the surface with the seasonings, add the thyme and simmer for about 1 hour. Cooked rice can be added or served seperately. Remove thyme sprigs before serving!
