Michigan Sportsman Forum banner

1 - 2 of 2 Posts

76 Posts
Discussion Starter · #1 ·

In my quest to be a wannabe Cajun, I wanted to make something unique to Cajun Country, and boudin is about as unique as it gets. If you've never heard of boudin, it's kind of a cross between a sausage and a dressing, at least that's my definition. I consulted my authentic, card carrying Cajun about this idea of venison boudin, and she informed me that traditional Cajun boudin is made with pork and liver. She had never heard of anyone making it with venison, but thought it could most likely work. I decided to try it anyway, hoping that she won't pull my Cajun card, if I have been issued one!

What you'll need:

2-3 pounds of clean venison, silver skin and fat removed

2-3 pounds of pork roast, such as a small boston butt
2 cups of cooked rice

Onions, sliced

Bell pepper, sliced

1 tbs black pepper (more to taste)

1 tbs cayenne pepper (more to taste)

1 tbs celery salt

1 tbs garlic powder

1 tbs onion powder

Sausage casings
If making venison boudin balls:

1 cup flour

Panko bread crumbs, if making the venison boudin balls
2 eggs, beaten

Start out by slicing the venison and pork butt into large chunks. Combine the sliced chunks of meat with the sliced onions and bell pepper into a large pot of boiling water. Boil for about 20 minutes, then reduce the heat to a slow rolling boil and continue for about 1 - 1/2 hours or until the meat is fall apart tender. When slicing the pork butt, leave a large portion of meat around the bone, as this will be a good indicator of how tender the meat is as it cooks. When it will seperate from the bone effortlessly, it is done. Strain the meat and vegetables, reserving the stock. Run the meat and vegetables through a meat grinder with a "fine" grinder plate.

Add some of the reserved stock to the ground mixture, mixing well and adding more until a sticky consistency is achieved, not too thin, but not too thick. Thicker is better, as you can always add a little more stock. Add the rice to the mixture and use your hands to mix thoroughly.

You want the consistency to be moist enough that it sticks together well enough to roll into a ball and it will easily stick together, but dry enough that it is not pasty.

If you want to make the vension balls to be fried, roll them into fist size or slightly smaller balls, dip into the beaten egg and coat with flour and panko bread crumbs.

Deep fry the battered balls at 350 until the crust is golden brown.

To make the cased sausage, utililize a medium sized sausage stuffer on the grinder and sausage casings. I used all natural hog casings. Be sure to rinse them well, inside and out, to remove to salt cure and to lubricate the casing so that it slides off of the sausage stuffer easier. Run the mixture back through the grinder with the sausage stuffer, tying off the end of the casing. Allow the meat to fill the casing without overfilling, pulling slowly and twisting each individual sausage once the desired length of casing has been achieved.

The boudin can be fried, steamed or smoked. I like it smoked!!

11,728 Posts
Sounds good and the pictures are great. I see that you have included the rice but you still need to add some ground pork liver for a true boudin (often pronounced bou-dan according to my books and references). Most, if not all, the recipes I have found call for some liver.
1 - 2 of 2 Posts