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Wild Game Recipes
Like the poor Southerners of the nineteenth century wild game was a sizeable part of their food source, the Cajun diet depended on what was available cornbread, molasses, salted meat, beans and greens in season. First, you make a roux and a pot of rice is the standard opening line for many Louisiana recipes. There's no denying the French heritage in Louisiana cuisine, Cajun cuisine in particular. Because of the scarcity of many things in early Louisiana, the Cajun roux was made with oil and flour. There’ a great variety of dishes in Creole and Cajun cuisine. Some of the more typical ones are jambalaya, (a rice and meat and/or seafood dish); gumbo, (a thick soup made of okra) and turtle sauce piquante (turtle meat cooked in a very hot and tangy sauce).
The word gumbo comes from the African word for okra (guingombo).
Filé gumbo, a non-okra type gumbo that is used as a thickener filé (ground leaves of the sassafras tree).
Early on only people living along the coast had access seafood, most of the people used fish, turtle, deer, alligator, nutria, ducks and bear. Check out Cooking With Bubba’s Wild Game Recipes.
Recipes
Alligator Medallions in Dijon Mustard Sauce
Alligator Etouffee
Alligator Sauce Piquant
Fried Alligator
Cajun Squirrel
Venison Roast
Rice Dressing For Duck
Wild Duck
Braised Duck
Fricasseed Duck Breast
Baked Quail
Buttered Rice
Stuffing for Ducks, Goose, Turkey are any game bird
Squirrel Country Style
Turtle Soup
Venison Steak
Broiled Venison
Ground Venison Patties
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