Ingredients: |
Ingredients: 3 tablespoons + 1/2 cup canola oil
2 pounds elk meat, cubed
Salt and pepper
3/4 cup flour
2 cups celery, diced
1 large onion, diced
1 red or green bell pepper, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
5 cups beef broth
1/2 andouille sausage, cut into 1/2 inch chunks
1/2 teaspoon Filé powder (Gumbo Filé)
Cooked white rice or quinoa
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Directions: |
Directions:Tenderize cubed meat and season with salt, pepper and
1/4 cup flour. Shake off excess. Heat 3 tablespoons of
oil over medium heat in a large soup pot. Sear the meat in
the hot oil until browned on all sides. You may need to do
this in batches so not to crowd the pan. Remove meat and
set aside.
Add celery, onions and peppers to the pot and cook until
soft about 10 minutes. Remove and set aside. Add the
remaining oil to the pot. When the oil is hot slowly add
the 1/2 cup of flour stirring constantly. Continue to stir
the flour and oil together until the color begins to darken
to a rich chocolate color about 7-8 minutes. Adjust your
heat if needed so not to scorch the roux.
Add the vegetables, meat, sausage, oregano, basil, thyme
and garlic back to the pot. Gently stir everything
together. Add the beef broth and bay leaf and reduce
heat to low. Simmer uncovered for an hour or until meat
is tender. Before serving, add the Filé powder to the
gumbo and stir together.
Serve the elk gumbo along with cooked rice. Garnish with
chopped green onions and hot sauce. |
This recipe for Wild Game Elk Gumbo is from