Friday, 13 September 2013

Wild Game Dirty Rice

  • 1 1/2 cups long-grain rice
  • 1 cup duck, pheasant or chicken broth
  • 1 1/2 cups water
  • Salt
  • 3 tablespoons duck fat, butter or lard
  • 1/2 to 1 cup livers from pheasant, duck, goose or chicken
  • 1/2 to 1 pound ground gizzards or other ground meat
  • 2-3 jalapenos or 1 green bell pepper
  • 1/2 onion, chopped
  • 2 celery stalks
  • 2 green onions
  • 1-2 teaspoons Cajun seasoning

  1. Cook the rice. Rinse the rice well and put in a pot with the duck broth and water, plus a little salt. Cook until done. Move the cooked rice to a sheet pan and lay it out to cool.
  2. If you are using gizzards, clean them of grit and that silver membrane and either chop fine or grind in a meat grinder. A meat grinder is better, but not everyone has one. Alternately, you can use any ground meat.
  3. While the rice is cooling, heat the duck fat over medium heat and, when it is hot, add the ground gizzards, jalapeno peppers, onion and celery and brown well. Take your time.
  4. Meanwhile, chop the livers very fine. It’ll almost be a puree.
  5. About halfway through the browning process, add the chopped liver and mix well. Let this cook for a minute or two. Sprinkle some salt over everything.
  6. If the pan gets sticky, add a little water or duck broth to loosen.
  7. Add the rice and a little water to the pan and stir to combine. Sprinkle in the Cajun seasoning. Turn the heat up to high and stir-fry this for 2 minutes, or until the rice is well coated and beginning to brown.
  8. Add the green onion, toss to combine and serve hot.

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