This venison sausage and duck breast jambalaya is a staple recipe that could be used with any of your favorite types of wild game meat. As stated on the website where you can find more information on the recipe here, this method is not your typical jambalaya with tomatoes, although you are more than welcome to add them to your liking. This technique is referred to as “brown jambalaya’. Either way, with or without tomatoes and whichever wild game meat you decided to use, this jambalaya is sure to be a family favorite that could easily be made to feed a large group.
Ingredients
2 Tbsp. canola oil
2 links venison Andouille sausage, sliced ¼ inch thick
12 duck breast tenders
1 medium onion, chopped
3 stalks celery, sliced
1 green pepper, chopped
3 garlic cloves, minced
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. smoked paprika
Pinch of sugar
1 cup poached pheasant, shredded
2 cups uncooked rice
4 cups pheasant or chicken stock
Directions
1. Heat canola oil in a Dutch oven or stockpot set over medium-high heat. When the oil starts to shimmer, add the sliced Andouille. As the sausage browns, add the duck tenders to the pot, followed by the mirepoix of onions, celery, green pepper. Sauté for 3 to 4 minutes, scraping the bottom of the pan to remove any browned bits.
- Sprinkle the seasonings and sugar each over the meat and vegetables to cover them well. Stir and sauté for a few minutes, then add the minced garlic. Cook for 30 seconds, until the garlic becomes fragrant.
- Add the poached pheasant, along with the uncooked rice and stock. Raise the heat to high, then let everything come just to the boiling point. Lower the heat to a slow simmer, cover the pot and cook for 25 minutes, or until the rice is cooked through.