Man, I haven't posted a cook in a while and was really looking to make something different. Getting tired of eating the same 'ol, same 'ol.
So I decided to make Boudin, with Venison.
BTW, I've never made Boudin before...
I started with this:
2.15 lb Venison Roast (from my NY buck this year)
1.5 lb pork butt
1 lb chicken livers
And the veggies of course.
Cut everything up into 1" cubes, threw it all into a heavy stockpot and covered with 2" of water. Simmered for @1.5 hrs or so.
Strained the meat and veggies and reserved 2 cups of the stock. All this went into the refrig overnight.
Yesterday, I ground the meat and veggies through the fine plate.
Added 2 cups of cooked long grain rice, 1 cup of parsley, 1 cup of green onions, 3 TBS salt & 2 tsp Blk pepper.
Also added 2 tsp of Guajillo chili powder and 3TBS Cajun Seasoning.
Mixed real well.
Some Boudin for the freezer.
I reserved some ground Boudin for a quick snack.
Rolled these up around a 1" cube of Pepperjack cheese. Then an eggwash, flour dredge, eggwash and Panko bread crumb dredge.
I let these set up in the refrig for a few hours.
Cold snowy night on the deck.
Using the Vortex filled with 3/4 full of Kingsford.
And the turn.
Served with homemade Bang Bang Sauce!
This was incredible..
Bang Bang sauce was 1/2 cup of Mayo, 1/4 cup of Sweet Chili Sauce, 1 TBS Franks Hot Sauce and 2TBS of Honey.
Thanks for looking!
So I decided to make Boudin, with Venison.
BTW, I've never made Boudin before...
I started with this:
2.15 lb Venison Roast (from my NY buck this year)
1.5 lb pork butt
1 lb chicken livers
And the veggies of course.
Cut everything up into 1" cubes, threw it all into a heavy stockpot and covered with 2" of water. Simmered for @1.5 hrs or so.
Strained the meat and veggies and reserved 2 cups of the stock. All this went into the refrig overnight.
Yesterday, I ground the meat and veggies through the fine plate.
Added 2 cups of cooked long grain rice, 1 cup of parsley, 1 cup of green onions, 3 TBS salt & 2 tsp Blk pepper.
Also added 2 tsp of Guajillo chili powder and 3TBS Cajun Seasoning.
Mixed real well.
Some Boudin for the freezer.
I reserved some ground Boudin for a quick snack.
Rolled these up around a 1" cube of Pepperjack cheese. Then an eggwash, flour dredge, eggwash and Panko bread crumb dredge.
I let these set up in the refrig for a few hours.
Cold snowy night on the deck.
Using the Vortex filled with 3/4 full of Kingsford.
And the turn.
Served with homemade Bang Bang Sauce!
This was incredible..
Bang Bang sauce was 1/2 cup of Mayo, 1/4 cup of Sweet Chili Sauce, 1 TBS Franks Hot Sauce and 2TBS of Honey.
Thanks for looking!
