📝 About This Recipe
This robust, deep-hued jambalaya is a tribute to the rustic 'brown' style of the Louisiana backcountry, where the bounty of the hunt meets the soul of the bayou. Featuring a trio of wild meats—venison, duck, and rabbit—seared to perfection and simmered with the 'Holy Trinity' of Cajun aromatics, this dish offers a complex, earthy depth that store-bought meats simply cannot replicate. It is a hearty, one-pot celebration of woodsy flavors, enriched by toasted pecans and a dark, savory fond that coats every grain of long-grain rice.
🥗 Ingredients
The Wild Game & Proteins
- 1 lb Venison backstrap or hindquarters (cut into 1-inch cubes)
- 2 pieces Wild duck breast (skin removed, cubed)
- 1 lb Rabbit meat (deboned and chopped)
- 12 oz Smoked Andouille sausage (sliced into 1/4 inch rounds)
- 3 tablespoons Duck fat or Lard (for searing)
The Cajun Trinity & Aromatics
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (diced)
- 1 cup Celery (diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh thyme (leaves stripped)
Pantry & Liquid Gold
- 3 cups Long-grain white rice (rinsed until water runs clear)
- 5 cups Wild game stock or Beef broth (high quality)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Cajun seasoning (low sodium preferred to control salt)
- 3 pieces Bay leaves (dried)
- 1/2 teaspoon Cayenne pepper (adjust for heat preference)
The Finish
- 1/2 cup Green onions (sliced)
- 1/4 cup Fresh parsley (chopped)
- 1/4 cup Toasted pecans (roughly chopped for crunch)
👨🍳 Instructions
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1
In a large, heavy-bottomed cast iron Dutch oven, melt the duck fat or lard over medium-high heat until shimmering.
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2
Season the cubed venison, duck, and rabbit generously with 1 tablespoon of the Cajun seasoning. Working in batches to avoid crowding, sear the meat until deeply browned on all sides (about 5-7 minutes per batch). Remove and set aside.
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3
Add the sliced Andouille sausage to the same pot. Sauté until the fat renders and the edges turn crispy and dark. Remove the sausage and set aside with the game meat.
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4
Do not clean the pot! The brown bits (fond) are flavor gold. Add the onions, bell pepper, and celery (The Trinity). Sauté for 8-10 minutes, scraping the bottom of the pot, until the onions are caramelized and mahogany-colored.
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5
Stir in the minced garlic, thyme, and the remaining Cajun seasoning. Cook for 2 minutes until the garlic is fragrant but not burnt.
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6
Add the rinsed rice to the pot. Stir constantly for 3-4 minutes to 'parch' the rice; it should look slightly translucent and smell nutty.
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7
Return all the seared meats and sausage to the pot, including any accumulated juices. Add the Worcestershire sauce and cayenne pepper.
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8
Pour in the stock and add the bay leaves. Stir once to combine, then bring the mixture to a rolling boil.
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9
Once boiling, reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid. If your lid isn't airtight, place a piece of foil over the pot before putting the lid on.
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10
Simmer undisturbed for 25 minutes. Do not lift the lid! This allows the rice to steam perfectly and absorb the gamey essence.
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11
After 25 minutes, turn off the heat but leave the lid on for another 10 minutes to let the moisture redistribute.
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12
Remove the lid and bay leaves. Using a large fork, gently fluff the rice from the bottom to the top. Fold in the green onions, parsley, and toasted pecans.
💡 Chef's Tips
The key to a true Cajun jambalaya is the 'brown'—ensure your meat and vegetables are deeply caramelized before adding liquid. If using very lean wild game, don't skimp on the duck fat or lard; it provides the necessary mouthfeel. Always rinse your rice to remove excess starch, which prevents the jambalaya from becoming gummy or 'sticky'. If your game meat is from an older animal, consider braising just the meat in a little stock for 20 minutes before starting the rice step to ensure tenderness. Avoid stirring the pot once the rice is simmering, or you'll break the grains and release starch.
🍽️ Serving Suggestions
Serve in wide shallow bowls with a side of buttery, jalapeño cornbread. Pair with a crisp, acidic Abita Amber lager or a bold Syrah to cut through the richness. A dash of vinegar-based hot sauce (like Crystal or Tabasco) at the table is essential for balancing the earthy flavors. Serve alongside a simple vinegar-based coleslaw to provide a cool, crunchy contrast to the warm spices.