Venison Andouille

Venison Andouille Red Beans and Rice

venison andouille

After deer season, I usually make a 25-pound batch of venison andouille sausage from my deer. Of course, I use a mix from Frisco Spices.  It goes into bologna tubes for smoking and then use it throughout the year.

Venison Andouille Red Beans & Rice Ingredients:

1-pound dry kidney beans
½ teaspoon cayenne pepper
¼ cup olive oil
1 teaspoon dried thyme
1 large onion, chopped
¼ teaspoon dried sage
1 green bell pepper
1 tablespoon dried parsley
4 cloves of garlic, chopped
1 teaspoon Cajun seasoning
2 stalks celery, chopped
1 pound andouille sausage, sliced
10 cups water
3 bay leaves
2 cups white rice

Venison Andouille Red Beans & Rice Directions:

  1. Rinse beans and soak overnight in large pot of water.
  2. In a skillet, heat oils over medium heat. Cook onion, bell pepper, garlic and celery in olive oil for 3 – 4 minutes.
  3. Rinse beans, and transfer to a large pot with 6 cups water. Stir the cooked vegetables into the beans.  Season with bay leaves, cayenne pepper, thyme, sage, parsley and Cajun seasoning.  Bring to a boil, then reduce heat to medium-low.  Simmer for 2 and ½ hours or until beans are soft.
  4. Stir sausage into beans and continue to simmer for 30 more minutes.
  5. While Step 4 is happening, prepare the rice in a sauce pan, bring the 4 cups water to boil, stir in rice, return to boil. Reduce heat, cover, and simmer for 20 minutes.  Serve the bean mixture over the steamed white rice.

Venison Andouille Red Beans and Rice recipe provided by BGCA Board Member, Rick Langstraat.

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