Throw it all in... (Special thanks to Mike W. for his contribution of this recipe and support of The Sportsman Dispatch)
Anyone who hunts has found themselves with a hodgepodge of freezer bags of last year’s harvest. Whether it is that lone pheasant, that package with three quail in it, or those last two links of deer sausage, nobody wants to throw out game. A few years ago my wife came across this recipe while playing Bunco one night.
I have found it to work well with just about any kind of meat you can think of. Deer, shrimp, sausage, chicken, pheasant, rabbit, beef, quail, dove, squirrel. I usually have at least three different meats in the pot. On the smaller things like dove I cook them in a pressure cooker first and peel the meat off the bone. This meal can be eaten like a stew or it can be eaten like a gumbo served over rice.
I call it a gumbo even though it does not have okra or a roux like traditional gumbo. A large pot of this concoction is just the right thing for a house full of people on a cold winter day watching football. I hope you enjoy it!
Use a big pot (really big)
2 sticks of butter
1 can cream of celery soup
2 large onions
1 can cream of mushroom soup
1 complete stalk of celery sliced (the whole bunch)
1 can french onion soup
3 small cans of mushrooms
2 8-ounce tomato sauce
5 cups of water (probably more)
1/3 cup Konriko Creole seasoning
Potatoes (cubed into 1/2″ to 3/4″ cubes)
Simmer butter, onions, celery, and all spices until soft. Add remaining ingredients. Bring to a rolling boil. Add Meat*. Cook on low heat until meat is tender, 30 minutes – 2 hours depending on meat. Add carrots, potatoes, jalapenos (if you want). Be careful with the jalapenos. This is already pretty spicy. Serve over rice or as a stew.
*Use any meat you want. If you use dove or quail, you can boil them in a pressure cooker for about 3-5 minutes and the meat falls off the bone. Use chicken, sausage, shrimp, dove, quail, venison, beef, pheasant, pork, squirrel, etc….. Chicken, sausage, shrimp, pheasant, quail do not take long at all to cook. Beef, pork, venison take longer. Pressure cooked meat will be very done. If you cook it too long in the pot it will start to disintegrate into pieces. Add it at the last.
Seasons other than Konriko work but none give it as good a flavor.