For those who’ve only had boudin in grilled sausage form, Chef Jean-Paul Bourgeois has a revelation ready to share. Patties cooked on a griddle and paired with drop biscuits and pickled jalapeños create a crowd favorite every time. Sit back and watch this recipe, get your ingredients together, and don’t shy away. It’s worth the time and effort.
4 lbs. shredded venison leg
2 cups braising liquid from leg
1 lb. venison liver
2 green bell peppers, diced
4 large yellow onions, 2 diced, 2 halved
6 bay leaves
4 stalks of celery
3 32-ounce containers chicken stock
2 cups Louisiana long-grain white rice
6 cloves of garlic, peeled and chopped
1 Tbsp cayenne pepper
1 cup diced green onion tops
Black pepper, fresh ground
This recipe includes a few different steps, but the finished product will be worth your time. The venison boudin goes a long way, so once the recipe is finished, you’ll have some tasty meat to enjoy for days to come.