Wild Game Gumbo - KCBD NewsChannel 11 Lubbock

• 2 lb. wild ducks, cut up
• 1 lb. pheasant, cut up
• 1/4 c. and 1 tsp. cooking oil
• 1/3 c. and 1 T. and 1 tsp. all-purpose flour
• 10 oz. smoked venison sausage, sliced
• 1-1/4 c. chopped onion
• 3/4 c. and 3 T. chopped green pepper
• 3/4 c. and 3 T. sliced celery
• 1 T. and 3/4 t. minced fresh parsley
• 1-3/4 t. minced garlic
• 1-1/4 bay leaves
• 1 T. and 3/4 t. Worcestershire sauce
• 1 t. pepper
• 1/2 t. salt
• 1/2 t. dried thyme
• 1/8 t. cayenne pepper
• 5 c. chicken stock
• Hot cooked rice (optional)

In a Dutch oven over medium heat, brown duck and pheasant in batches in oil.  Remove and set aside.  Discard all but 2/3 cup drippings.  Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes.  Add sausage, onion, green pepper, celery, parsley and garlic.  Cook for 10 minutes, stirring occasionally.  Add next eight ingredients; mix well.  Add duck;  bring to a boil.  Reduce heat; cover and simmer 60-75 minutes or until duck is tender.  Simmer 5-10 minutes or until heated through.  Remove bay leaves.  Serve over cooked rice.  Serves 16.

Prepared by Chef Kevin Thompson of Le Cafe' at L'Auberge Casino.