Friday, July 24, 2009

SC Style 'Gumbo'

Venison Gumbo Recipe

2 lbs venison burger
2 large potatoes
1 large red onion
1 large yellow onion
4 large cloves of garlic
2 large tomatoes
2 cups okra
2 large (or 4 small) yellow squash
1-2 cups carrots
1 can diced tomatoes in juice
1-2 cups chicken broth
small amount red wine vinegar
1/4 C. sugar
salt, pepper, cajun seasoning

Chop potatoes, okra, tomatoes, carrots, and squash; set aside.
Chop onions and garlic, set aside separate from other veggies.

Brown venison burger in large dutch oven (just until brown, do not overcook!)
Add salt, pepper, and Cajun seasoning to meat.
In small skillet, brown garlic and onions until slightly caramelized.
After meat is browned, add chicken broth, 2 cups water, can of tomatoes, sugar, onions and garlic.
Use red wine vinegar (or apple cider vinegar) and a little water to deglaze garlic/onion pan. Add to large pot.
Bring to a boil, then add rest of veggies.
Return to a boil, cover, and turn heat down to low.
Simmer 15-20 minutes, or until veggies are tender.
Don't overcook, as veggies will lose all their color.

(Amounts of broth and water can be altered to suit what you have available.)