Little Game Gumbo

If you have a freezer with a mixed bag of squirrels, rabbits, raccoons and
the like, this recipe's for you.

1 chicken (2 1/2 to 3 pound), quartered
2 - 3 rabbits, squirrels, raccoons or game birds, quartered
1 onion, quartered
3 celery stalks, chopped
2 carrots, chopped
8 whole garlic cloves
1 quart dry white wine
*** water
1 cup celery, diced
1 cup onion, diced
1 cup carrots, diced
1 cup bell pepper, diced
1 pound spicy sausage, cut into 1/2 inch slices
1/4 cup vegetable oil
1/2 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 cup diced tomato
salt and pepper
Warm cooked white rice

Place first 6 ingredients in a roasting pan. Spray contents with pan spray
and place roasting pan in a preheated 400° F oven for 30 minutes or until
evenly browned. Transfer contents to a large stock pot, add wine and
enough water to just barely cover contents. Bring to a boil, reduce heat
and simmer, covered, until meat falls easily from bones; about 1 to 1 1/2
hours. Pour liquid through a strainer or colander into another pot. Remove
meat from strainer and reserve. Discard bones and cooked vegetables. Allow
broth to cool and skim fat from top. Return broth and cooked meat to pot.
Add diced celery, onion, carrots and bell pepper and bring to a boil over
medium-high heat. Reduce heat and simmer, uncovered, for 15 minutes.

Meanwhile, brown sausage in a large skillet over medium-high heat. When
just-cooked, add vegetable oil and heat. Stir in flour continuously until
roux is medium-brown. Add roux/sausage mixture to stock and add cayenne
pepper and tomato. Season with salt and pepper. Heat until liquid
thickens. To serve, place a portion of cooked rice in a bowl and spoon
gumbo over with hot buttered southern cornbread on the side.

Makes: approx. 3 quarts
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Old Magic 1

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