Recipe: Wild Game Jambalaya
Jambalaya, a Creole combination of meat, a mirepoix, and rice all simmered in stock, is a great way to use...
Jambalaya, a Creole combination of meat, a mirepoix, and rice all simmered in stock, is a great way to use up several different types of game meat in one easy-to-make meal. This recipe includes antelope Andouille, the tender strips of meat found underneath a duck’s breast, and shredded pheasant breast that has been poached in a flavorful stock. While tomatoes are also a common ingredient in traditional jambalaya, my version is a brown jambalaya, substituting game stock and the browned bits scraped from the bottom of the pan to give it is color and distinctive flavor. If you like tomatoes, go ahead and add a can of them, reducing the amount of stock accordingly.
Wild Game Jambalaya
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
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.
2. 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.
3. 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.