Wild Game Feed in Central City!
Recently, the employees at the Central City ethanol plant held their first ever “Wild Game Feed.” Employees were encouraged to sign up and bring a dish made of wild game as well as side dishes for the event. The event was enjoyed by everyone who attended and employees have already began talking about what they can bring to the next feed!
Some of the dishes included pheasant bites with mushrooms, deer roast, deer sausage, turtle gumbo, deer chili, apple jelly duck kabobs, fried crappie, deer snack sticks and deer heart. Yes, you read that correctly - Turtle Gumbo! Check out the recipe below, as well as the recipe for Perfect Pheasant.
- 1 box Zatarains Gumbo Soup Mix (includes rice)
- 1 bag shredded cabbage
- 2 cups Andouille Sausage
- 2 cups Deboned turtle
- 2 tsp Filé
- ½ chopped seeded Jalapeno
- 1 c wine (optional)
- Chicken broth (optional)
Following instructions on the Zatarains box, simmer soup until rice is tender. Add cabbage until tender. Add rest of meat, Filé, and jalapeno (could add Cajun seasonings as well). Let simmer another 30 minutes or so. You could add chicken broth or wine to adjust the thickness of the soup.
Recipe provided by Gary Bialas
- 2 pheasants, meat cut from bones and in bite size pieces
- ¼ c flour, seasoned with salt and pepper
- 4 Tbsp oil
- 4 Tbsp butter
- 1 garlic clove
- 1 cup chopped onion
- 1 cup Sauterne or dry white wine
- 1 Tbsp sugar
- 1 small can chopped mushrooms
- 1 small can sliced black olives
- 1 ½ cups chicken broth
Dredge pheasant meat in seasoned flour, shake off excess flour. Saute in shortening and butter. Remove pheasant to slow cooker or roasting pan. Marsh garlic clove in skillet juices, add onion, Sauterne, sugar, mushrooms, olives and broth. Heat to bubbling and simmer five minutes. Pour over pheasant. Heat in slow cook/crock pot on low for 6-8 hours or in covered roasting pan at 325 degrees for at least 1 ½ hours. Serve with wild rice or white rice.
Recipe provided by Dwayne Braun