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“Wild game hunting is a tradition with the males in my family. During my childhood, wild game was the about only meat we had to eat so I have a great appreciation for it. This is one of my dad's favorite things to make. He takes two days to make it. Recipe adapted from Southern Living.”
READY IN:
6hrs
YIELD:
4 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Add 2 quarts of water, chicken, and 1 1/2 teaspoon salt to a large pot.
  2. Bring to a boil; cover, lower heat, and simmer 1 hour or until chicken is tender.
  3. Take chicken from stock pot; chill broth, then remove fat from broth.
  4. Remove chicken meat from bones; chop into bite-size pieces; set aside.
  5. Add dove breasts and next 9 ingredients to a large pot; add water to cover.
  6. Bring to a boil; cover, lower heat, and simmer for 2 hours.
  7. Take meat out of broth; strain broth and set aside.
  8. Remove meat from bones and chop into bite-size pieces; set aside.
  9. Brown sausage in a large skillet over medium heat.
  10. Transfer sausage to a paper-towel lined plate.
  11. Add bacon drippings to sausage drippings; heat over medium heat until hot.
  12. Add in flour; cook, stirring constantly until the color of caramel (about 20 mintes) (this is the roux).
  13. Add onion, celery, and pepper; cook/stir 10 minutes.
  14. Add roux to the chicken stock in a large pot; cover and simmer for 30 minutes.
  15. Add game meat, sausage, chicken, hot sauce, cayenne, and Worcestershire sauce; stir to combine.
  16. Add reserve game stock if more liquid is needed; simmer, uncovered, for 2 hours; stir occasionally.
  17. Remove bay leaf; serve over hot cooked rice.

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