Venison Boudin

• 2 c. uncooked regular rice
• 1 3/4 lb. ground venison
• 1/4 lb. ground pork fat
• 3 c. water
• 1 c. fresh chopped parsley or 4 Tbsp. dried parsley
• 1 c. diced green onion tops
• 1/2 c. chopped onion
• 1 Tbsp. crushed red pepper
• 2 Tbsp. Creole seasoning
• 8 to 10 feet pork casings

1. Cook rice
2. according
3. to
4. package
5. directions, omitting salt (set aside).
6. In
7. a
8. large Dutch oven, combine the ground venison and pork fat.
9. Brown and drain all fat.
10. Add remaining ingredients,
11. except casings;
12. mix
13. well.
14. Bring
15. to
16. a
17. boil; reduce heat and simmer 30 minutes or until liquid is absorbed, stirring occasionally.
18. Add rice;
19. stir well and set aside.

regular rice, ground venison, ground pork, water, fresh chopped parsley, green onion, onion, red pepper, creole seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769128 (may not work)