Wild Game Gumbo

• 2 qt. water
• 1 (3 lb.) fryer
• 1 1/2 tsp. salt
• 8 dove breasts
• 1 (1 lb.) venison roast, cut into cubes
• 1 squirrel, cut into pieces
• 1 (2 lb.) rabbit, dressed and quartered
• 2 quail, dressed
• 1 onion
• 1 stalk celery
• 1 bay leaf
• 1 Tbsp. salt
• 1/2 tsp. red pepper
• 1 1/2 lb. smoked link sausage, cut into 1/2-inch slices
• 1 lb. chopped okra
• 1/4 c. bacon drippings
• 1/2 c. all-purpose flour
• 1 c. chopped onion
• 1 c. chopped celery
• 3 tsp. black pepper
• 1/2 tsp. hot sauce
• 1/2 tsp. red pepper
• 3 tsp. Worcestershire sauce
• hot, cooked rice

1. Combine first 3 ingredients in a large Dutch oven; bring to a boil and cover.
2. Reduce heat and simmer 1 hour or until tender. Remove from broth; chill broth.
3. Remove fat from broth.
4. Remove chicken from bones and chop into bite size pieces; set aside. Combine dove breasts and next 8 ingredients in a large Dutch oven. Add water to cover.
5. Bring to a boil; reduce heat and simmer 2 hours.
6. Remove meat from broth.
7. Strain broth.
8. Set aside.
9. Brown sausage in a large heavy skillet over medium heat.
10. Remove to paper towel, leaving drippings in skillet.
11. Add bacon drippings to skillet; heat over medium heat until hot.
12. Add flour and cook, stirring constantly, 15 to 20 minutes until roux is caramel color.

water, fryer, salt, venison roast, squirrel, rabbit, quail, onion, celery, bay leaf, salt, red pepper, sausage, okra, bacon drippings, allpurpose, onion, celery, black pepper, hot sauce, red pepper, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=229248 (may not work)