This venison gumbo is dark, savory and rich, a classic Cajun gumbo with no tomato and a dark roux. It’s wonderful for cold nights. Typically I will use rando bits of venison for this gumbo, like stew meat, or a stray shank or bit of neck roast. You don’t want to use backstrap or tenderloin here. But I will also make a “venison gumbo” with that plus whatever other old game meats lurking in the freezer. So long as they have been vacuum-sealed, Make this Venison Gumbo! | @huntgathercook
