Quote:
Originally Posted by KC911
Hey G do ya ever make bambi gumbo? Seems like that might work too..what say ye?
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I have done so, but the roux tends to overpower the more delicate caramelized flavors of the browned meat. I cook venison stew "Goulash" style following my European roots! Gumbo is the go-to for small game for me, rabbit, duck, goose (legs) etc.
If you want to cook venison Louisiana style, I'd go with a sauce piquante.
https://honest-food.net/venison-sauce-piquante-recipe/
I used to tailgate at LSU with a group centered around a Cajun cook / party animal from the swamps near Lafayette. He had all the good stuff in his repertoire, HUGE equipment, including a trailer with gas fired cast iron pots. He once did venison sauce piquante - with a swamp deer he killed - it was fantastic. Good times!
G