Duck Gumbo & Fire-Grilled Venison | Outdoor Cooking Recipe

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, while canned tuna is more affordable.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini offers similar texture and is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and bouillon is cost-effective.

Pan roast sweet potatoes directly in the coals for about an hour.

Prepare the hot pepper relish by adding onions, peppercorns, bay leaves, ground nutmeg, ground clove, vinegar, and sugar to a pot over the fire.

Dice a variety of peppers, removing seeds and cores, and add them to the pot.

Simmer the relish and add salt to taste.

Make a marinade for the venison with smashed garlic, freshly ground pepper, salt, and smashed juniper berries.

Remove the silver skin from the venison backstrap by pulling and cutting along the lines of the muscle.

Break down the venison leg into smaller pieces, removing silver skin and tendons as needed.

Grill the venison pieces on the hottest part of the grill for 6-7 minutes per side, letting them rest for 10 minutes after cooking.

Prepare the root vegetable mash by scraping the sweet potatoes, seasoning with salt, smoked brown sugar, and goat butter.

Serve the grilled venison with hot pepper relish and sweet potato mash.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens