Venison Boudin - cooking recipe

Ingredients

2 c. uncooked regular rice
1 3/4 lb. ground venison
1/4 lb. ground pork fat
3 c. water
1 c. fresh chopped parsley or 4 Tbsp. dried parsley
1 c. diced green onion tops
1/2 c. chopped onion
1 Tbsp. crushed red pepper
2 Tbsp. Creole seasoning
8 to 10 feet pork casings

Preparation

Cook rice
according
to
package
directions, omitting salt (set aside).
In
a
large Dutch oven, combine the ground venison and pork fat.
Brown and drain all fat.
Add remaining ingredients,
except casings;
mix
well.
Bring
to
a
boil; reduce heat and simmer 30 minutes or until liquid is absorbed, stirring occasionally.
Add rice;
stir well and set aside.