For those who’ve only had boudin in grilled sausage form, Chef Jean-Paul Bourgeois has a revelation ready to share. Patties cooked on a griddle and paired with drop biscuits and pickled jalapeños create a crowd favorite every time. Sit back and watch this recipe, get your ingredients together, and don't shy away. It's worth the time and effort.
Ingredients:
- 4 lbs. shredded venison leg
- 2 cups braising liquid from leg
- 1 lb. venison liver
- 2 green bell peppers, diced
- 4 large yellow onions, 2 diced, 2 halved
- 6 bay leaves
- 4 stalks of celery
- 3 32-ounce containers chicken stock
- 2 cups Louisiana long-grain white rice
- 6 cloves of garlic, peeled and chopped
- 1 Tbsp cayenne pepper
- 1 cup diced green onion tops
- Kosher salt
- Black pepper, fresh ground
- Hot sauce
This recipe includes a few different steps, but the finished product will be worth your time. The venison boudin goes a long way, so once the recipe is finished, you'll have some tasty meat to enjoy for days to come.
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