Duck Gumbo
Although his literary output on waterfowling was relatively sparse, Rutledge did his fair share of duck hunting at a place and in a time when ducks were fairly plentiful.
You’ll need:
- 2 mallards or 3 wood ducks
- 3 chopped medium onions
- 3 large potatoes or an equivalent amount of rice
- 8 chopped celery stalks
- Salt and pepper to taste
Clean ducks and boil in a covered pot until meat falls from the bones. Remove the meat, saving the stock, and cut it into chunks. Cool the stock and remove the fat and oil. Add salt and pepper and enough water to cook the potatoes or rice (with celery).
Cook over medium heat until a firm done is reached. Add meat and cook just long enough to reheat.
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In company with his late wife, Ann, Jim Casada wrote a number of cookbooks focusing on game or foods from the wild. One of those, The Complete Venison Cookbook, is available from him or the Sporting Classics Store. Jim’s next book, Fishing for Chickens: A Smokies Food Memoir, is due out from the University of Georgia Press in mid-2022. He is currently taking advance reservations for copies. To reserve a copy or learn more about his many other books, include his recent multi-award winning A Smoky Mountain Boyhood: Memories, Musings, and More, visit his website at www.jimcasadaoutdoors.com or e-mail him at jimcasada@comporium.net.
Hundreds of kitchen-tested recipes make this cookbook your answer to a table of hungry hunters or out-of-town guests! Even the choosiest of eaters will enjoy the savory variety of recipes from crockpot cookery to venison on the grill.
Deer hunters and popular culinary creators Jim and Ann Casada have personally tested these recipes in their own home, assuring you of quality, delicious venison dishes. From traditional favorites to more exotic recipes, you’ll enjoy every venison dish imaginable, including: Stir fry, French dip, Fajitas, Kabobs, Piccata, Sloppy Joes, Lasagna, Ribs, Meatballs, Jerky and hundreds more! Buy Now