Wild Game Gumbo - cooking recipe

Ingredients

2 qt. water
1 (3 lb.) fryer
1 1/2 tsp. salt
8 dove breasts
1 (1 lb.) venison roast, cut into cubes
1 squirrel, cut into pieces
1 (2 lb.) rabbit, dressed and quartered
2 quail, dressed
1 onion
1 stalk celery
1 bay leaf
1 Tbsp. salt
1/2 tsp. red pepper
1 1/2 lb. smoked link sausage, cut into 1/2-inch slices
1 lb. chopped okra
1/4 c. bacon drippings
1/2 c. all-purpose flour
1 c. chopped onion
1 c. chopped celery
3 tsp. black pepper
1/2 tsp. hot sauce
1/2 tsp. red pepper
3 tsp. Worcestershire sauce
hot, cooked rice

Preparation

Combine first 3 ingredients in a large Dutch oven; bring to a boil and cover.
Reduce heat and simmer 1 hour or until tender. Remove from broth; chill broth.
Remove fat from broth.
Remove chicken from bones and chop into bite size pieces; set aside. Combine dove breasts and next 8 ingredients in a large Dutch oven. Add water to cover.
Bring to a boil; reduce heat and simmer 2 hours.
Remove meat from broth.
Strain broth.
Set aside.
Brown sausage in a large heavy skillet over medium heat.
Remove to paper towel, leaving drippings in skillet.
Add bacon drippings to skillet; heat over medium heat until hot.
Add flour and cook, stirring constantly, 15 to 20 minutes until roux is caramel color.