A Recipe For Red Jambalaya With Smoked Deer Meat
I scored a big saddle hunk of venison two weeks ago when a buddy of mine who’s a hunter in Wood County, Texas visited me in New Orleans. After taking possession of the meat I went straight to the backyard and built a fire out of Kingsford charcoal and aged Louisiana pecan wood that I keep stored dry up under the house.
I’ve lost count of how many times I’ve made jambalaya over the past few years but I reckon it would rival any Melancon or Boudreaux from out in Acadiana. The dish is a staple in our house but this marks the first time I’ve ever made it ‘red’ or Creole as some folks call it.
Ingredients
8 ounces venison, smoked, chopped (deer, elk or axis)
1 c. rice, medium grain, please source from Rayne or Crowley Louisiana if possible
3 each onions, green, chopped
5 each, jalapenos, chopped
2 ribs, celery, chopped
1.75 c. stock, chicken or pork
.5 c. tomato sauce
a few dashes of Cajun Power Worcestershire
cracked black pepper to taste
salt to taste
Method
sauté green onions, jalapenos and celery for 5 minutes in heavy bottom sauce pan (I use grapeseed oil as the fat)
Add venison, sauté 5 minutes longer
Add stock, tomato sauce, and Worcestershire
Bring to boil
Turn pot off and let ingredients steep for one hour
Bring stock back to boil
Slowly sprinkle rice over boiling stock
Cover
Turn fire to low
Simmer 20 minutes
Turn fire off, let rest for 10 minutes
Fluff rice into large bowl
Cooking notes
If you can’t lay your hands on venison feel free to use smoked pork or chicken
A rich chicken or pork stock is crucial in this recipe but if you don’t have any on hand make a quick Maggi bouillon solution to use instead
Allowing the venison to steep for an hour really fuses the flavors into the meat and quiets down the ‘gaminess that some folks dislike
If you can’t source Cajun Power Worcestershire use your favorite brand