Some folks might call this wild game stew recipe “gumbo,” but I have too many friends in Louisiana who would take issue with the name and, for a variety of reasons, would make me listen to a long-winded explanation of why this wild game stew is not gumbo. It’s pretty much the same deal with those folks (Texans) who maintain that chili is not chili if it has beans. I like my chili with or without beans.
My version of wild game stew usually has a mixture of game meats, sausage and shrimp. Quantities of each aren’t exact. Take this opportunity to clean out your freezer and use up smaller quantities of large and small game. My stew recipe includes okra, sweet and hot peppers, onions, garlic and maybe even some canned fire-roasted tomatoes. Brown the meats and vegetables, let them simmer and adjust for flavor at the end.
Prep time: 20 minutes
Cook time: 2 hours
- 2 quarts boneless, skinless game meat, cut into 1-inch chunks (about 4 pounds)
- 1 ½ cups all-purpose flour
- 3 tablespoons Hi Mountain Cajun Seasoning
- 2 tablespoons Hi Mountain Italian Herb Seasoning
- 1 tablespoon kosher salt
- ⅓ cup vegetable oil
- 2 bell peppers, any color, roughly chopped
- 2-3 jalapeño peppers, thinly sliced
- 2 medium yellow onions, roughly chopped
- 6 garlic cloves, minced
- 2 cups spicy game sausage, cut into ¼-inch slices
- 2 quarts beef, chicken or game broth
- 2 (14.5-ounce cans) fire-roasted diced tomatoes, drained
- 2 cups sliced okra (fresh or frozen)
- 1 pound large shrimp, peeled and deveined
- Dash or two Worcestershire sauce
1. Combine flour, Cajun Seasoning, Italian Herb Seasoning and kosher salt. Toss with meat (not sausage) in a large bowl to coat evenly. Shake off excess.
2. Heat oil over medium-high heat in a large heavy-duty stock pot or Dutch oven. Add meat, a cup or two at a time, until all is evenly brown. If using a smaller pot, brown meat in batches. Once meat is browned, add peppers, onions and garlic and lightly brown.
3. To the pot, add sausage, broth and diced tomatoes. Bring to a boil, reduce heat to low, cover and simmer for 1 ½ hours or until meat is tender.
4. Add okra and cook for 10 minutes. Add shrimp and Worcestershire sauce and cook for a few minutes more, until shrimp is just cooked. Adjust seasonings to taste.