Recipe: Rabbit and Antelope Andouille Gumbo
This recipe was first featured on our brand partner's website—Harvesting Nature. That name might sound familiar if you caught our interview with Kory Slye, Managing Editor at Harvesting Nature. Justin, Kory and the rest of their team harvest their own meat, test their own recipes, refine, and test again. They've partnered with us because they're excited to have a hunting app that's all about conservation and sharing wild game recipes. For more gourmet recipes, check out the Harvesting Nature recipe page.
Like any gumbo, this one takes some work. But hold on folks: The payout is big. The key here is to keep at it constantly with the roux.
- ½ cup flour
- ½ cup oil or clarified butter
- 2 cups diced tomatoes
- 1 large onion, diced
- 1 large green bell pepper, diced
- 3 celery ribs, diced
- 4 garlic cloves, minced
- 1 bunch of green onions, diced
- Quarters and loins from 1 rabbit
- 1 lbs of Antelope Andouille sausage, sliced into discs
- 6 cups wild game stock
- 3 bay leaves
- ½ tsp thyme
- ½ tsp file
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp onion powder
- ¼ tsp cayenne pepper
- ¼ tsp dried oregano
- ¼ tsp ground white pepper
- ¼ tsp basil
- Bring a medium sauce pan over medium heat
- Add the oil and the flour
- You are making roux from scratch so you must continuously stir the oil and flour as it browns
- You will continue to cook until the flour becomes a nice chestnut color.
- Tilt the pot on an angle and allow the mixture to cool and the flour to settle on the bottom
- Remove as much of the oil as possible from the top
- Add all the other ingredients to your slow cooker
- Stir in the roux (just the cooked flour) into the gumbo
- Set your slow cooker on high
- Cook for 5 hours, checking the liquid level occasionally
- Before serving, remove the rabbit quarters and shred the meat from the bone. Then return the meat back to the gumbo.
- Serve with hot French bread and a cold beverage.