At the Camp series, Volume 2: Deer Camp with the Edible Outdoor Cook
Stop #2 in our 5 part 'At the Camp' video series is Grosse Tete, Louisiana with Jason Thornton, the Edible Outdoor Cook. Jason and his family live off the land as much as possible and they definitely know how to enjoy their time at Camp. The deer hunting is good, sure, but it's more about the cooking. You'll see why.
Follow along as Jason cooks up a venison sausage creole and a fried blueberry pie with homemade jam. Plus, there's a little King Cake kicker. Now don't lick the screen; it doesn't taste as good digitally.
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Creative & Film Director: Jared Serigné of Outside the Levees: http://bit.ly/OutsideTheLevees
Edible Outdoor Cook:
edibleoutdoorscook.com
Instagram: @edible_outdoors_cook
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Venison Sausage Creole Recipe:
Ingredients
2 lbs sliced smoked sausage (venison, elk, or bear)
1 can tomato sauce
1 can rotel
1 chopped bell pepper
1 chopped onion
¼ cup vegetable oil
1 tsp garlic powder
1 cup water
1 tbsp of dark roux
Seasoning of choice
Serve with: Rice
Preparation:
1. In your dutch oven, brown your sausage in the vegetable oil on medium heat. Remove and set aside.
2. Add chopped vegetable and rotel and cook until vegetables are tender.
3. Replace the sausage and any juices back to the dutch oven.
4. Stir in roux, tomato sauce, and garlic powder.
5. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
6. Season to taste
Garnish with parsley and serve over rice with a side of French bread.
Chef’s note: This can also be mixed with scrambled eggs to serve for Sunday brunch.