**Wild Game Elk Gumbo** Substitute venison or antelope meat.

Ingredients

• 3 tablespoons + 1/2 cup canola oil
• 2 pounds elk meat, cubed
• Salt and pepper
• 3/4 cup flour
• 2 cups celery, diced
• 1 large onion, diced
• 1 red or green bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 5 cups beef broth
• 1/2 Andoille sausage, cut into 1/2 inch chunks
• 1/2 teaspoon Filé powder (Gumbo Filé)
• Cooked white rice or quinoa

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Directions

1. Tenderize cubed meat and season with salt, pepper and 1/4 cup flour.
   Shake off excess. Heat 3 tablespoons of oil over medium heat in a large
   soup pot. Sear the meat in the hot oil until browned on all sides.
   You may need to do this in batches so not to crowd the pan.
   Remove meat and set aside.

2. Add celery, onions and peppers to the pot and cook until soft about
   10 minutes. Remove and set aside. Add the remaining oil to the pot.
   When the oil is hot slowly add the 1/2 cup of flour stirring constantly.
   Continue to stir the flour and oil together until the color begins to darken
   to a rich chocolate color about 7-8 minutes. Adjust your heat if needed
   so not to scorch the roux.

3. Add the vegetables, meat, sausage, oregano, basil, thyme and garlic
   back to the pot. Gently stir everything together. Add the beef broth and bay
   leaf and reduce heat to low. Simmer uncovered for an hour or until meat is
   tender. Before serving, add the Filé powder to the gumbo and stir together.

4. Serve the elk gumbo along with cooked rice. Garnish with chopped green
   onions and hot sauce.

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This Recipe Is Published Here

bon appetit