Campfire Venison Gumbo

Campfire Venison Gumbo

• Gumbo
• Wild Game, Cajun
• Serves 6-8
• Prep: 30 minutes
• Cook: 2 hours

Recipe by Wildlife Seasonings Kitchen

This hearty, rustic gumbo showcases the rich flavors of venison, enhanced by a robust seasoning blend and cooked over an open fire. Perfect for outdoor enthusiasts, this dish brings the essence of Southern comfort food to the wilderness.

Ingredients

• 2 pounds venison stew meat, cut into 1-inch cubes
• 3 tablespoons Wildlife Seasonings Venison & Elk Seasoning Add to Cart
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 2 large onions, diced
• 2 green bell peppers, diced
• 4 celery stalks, diced
• 6 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 (14.5 oz) can diced tomatoes
• 6 cups beef or game stock
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• 1 pound okra, sliced (fresh or frozen)
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley
• 4 green onions, thinly sliced
• Cooked rice, for serving

Directions

1. In a large bowl, toss the venison cubes with 2 tablespoons of the Wildlife Seasonings Venison & Elk Seasoning. Set aside.
2. In a large, heavy-bottomed cast iron Dutch oven set over a campfire grate, heat the vegetable oil. Gradually whisk in the flour to make a roux. Cook, stirring constantly, until the roux is the color of milk chocolate, about 20-25 minutes.
3. Add the onions, bell peppers, and celery to the roux. Cook, stirring frequently, until the vegetables are softened, about 8-10 minutes.
4. Stir in the garlic and cook for another minute until fragrant.
5. Add the seasoned venison and andouille sausage. Cook, stirring occasionally, until the meats are browned, about 8-10 minutes.
6. Pour in the diced tomatoes with their juices, beef or game stock, bay leaves, and thyme. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook, partially covered, for about 1 hour, stirring occasionally.
7. Add the okra and the remaining 1 tablespoon of Venison & Elk Seasoning. Continue to simmer for another 30 minutes, or until the venison is tender and the okra is cooked.
8. Taste and adjust seasoning with salt and pepper as needed.
9. Remove from heat and stir in the chopped parsley.
10. Serve hot over cooked rice, garnished with sliced green onions.

Tip: For authentic campfire cooking, use a long-handled wooden spoon to stir the gumbo and protect your hands from the heat. If cooking at home, this recipe can be easily adapted to stovetop cooking using a heavy-bottomed pot. To enhance the smoky flavor, char the bell peppers over the campfire before dicing and adding them to the gumbo for an extra layer of complexity.