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1
In a large stockpot, add the roux.
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2
Add the onions, celery, and bell peppers and stir constantly for 4 to 5 minutes, or until the vegetables are wilted.
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3
Add the garlic, bay leaves, cayenne, Essence, and sausage.
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4
Season with salt and pepper.
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5
Add the stock and mix until thoroughly incorporated.
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6
Bring the liquid up to a boil and reduce the heat to low.
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7
Cook for 2 hours, stirring occasionally.
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8
Season the venison and add to the pot.
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9
Simmer for 1 hour.
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10
Skim off any fat that rises to the surface.
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11
Add the parsley and green onions.
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12
Season with salt and pepper, if needed.
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13
Ladle the gumbo into a bowl and top with rice.
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14
Garnish with green onions and Essence.
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15
In a large pot, heat the oil.
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16
When the oil is almost smoking, whisk in the flour.
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17
Cook the roux for 12 to 15 minutes, stirring constantly for a dark roux.
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18
Preheat the oven to 400 degrees F.
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19
Place the bones on a roasting pan and roast for 1 hour.
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20
Remove from the oven and brush with the tomato paste.
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21
Lay the vegetables over the bones.
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22
Return to the oven and roast for 30 minutes.
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23
Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.
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24
Put this mixture in a large stockpot.
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25
Add the peppercorns, garlic, and herbs.
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26
Season with salt.
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27
Bring the liquid up to a boil and reduce to a simmer.
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28
Cook for 4 hours.
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29
Remove from the heat and skim off any fat that has risen to the surface.
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30
Strain the liquid and discard the bones.
