Wild Game Gumbo - cooking recipe

Ingredients

2 quarts water
1 broiler-fryer chicken
1 1/2 teaspoons salt
8 dove breasts (about 1 pound)
1 lb venison roast, cut into 1-inch cubes
1 squirrel, dressed and cut into pieces
1 rabbit, dressed and quartered (about 2 pounds)
2 quail, dressed
1 small onion
1 stalk celery
1 bay leaf
1 tablespoon salt
1 teaspoon cayenne pepper
1 1/2 lbs smoked link sausage, cut into 1/2 inch slices
1/4 cup bacon drippings
1/2 cup flour
1 cup chopped onion
1 cup chopped celery
2 -3 teaspoons black pepper
1 teaspoon hot sauce
1/2 teaspoon cayenne
1 teaspoon Worcestershire sauce
hot cooked rice

Preparation

Add 2 quarts of water, chicken, and 1 1/2 teaspoon salt to a large pot.
Bring to a boil; cover, lower heat, and simmer 1 hour or until chicken is tender.
Take chicken from stock pot; chill broth, then remove fat from broth.
Remove chicken meat from bones; chop into bite-size pieces; set aside.
Add dove breasts and next 9 ingredients to a large pot; add water to cover.
Bring to a boil; cover, lower heat, and simmer for 2 hours.
Take meat out of broth; strain broth and set aside.
Remove meat from bones and chop into bite-size pieces; set aside.
Brown sausage in a large skillet over medium heat.
Transfer sausage to a paper-towel lined plate.
Add bacon drippings to sausage drippings; heat over medium heat until hot.
Add in flour; cook, stirring constantly until the color of caramel (about 20 mintes) (this is the roux).
Add onion, celery, and pepper; cook/stir 10 minutes.
Add roux to the chicken stock in a large pot; cover and simmer for 30 minutes.
Add game meat, sausage, chicken, hot sauce, cayenne, and Worcestershire sauce; stir to combine.
Add reserve game stock if more liquid is needed; simmer, uncovered, for 2 hours; stir occasionally.
Remove bay leaf; serve over hot cooked rice.