Fat Tuesday Carnivations


Any excuse for food with friends is a good enough excuse for a good time. As yesterday was Fat Tuesday, we pulled out a few stops (and a few bottles of brown water) and did some cajun cooking along with a extensive cheese spread.

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This is a Venison, Duck Liver, and Wild Turkey Liver, Andouille Sausage (referenced in a previous sausage making post)  that  GoCarnivoreShade and I made back in January. I smoked the sausage coil over a combination of bacon drippings and bourbon.
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Spicy, Boiled Shrimp







Chef John Folse has some great Cajun game recipes on his website and I have been eyeballing this Roasted Leg of Venison Bayou Blue recipe for some time.

Bayou Blue is a small body of water that runs through the Coushatta Indian reservation. Venison was a primary ingredient in the Native American diet. The Coushattas combined the pine nuts of the long needle pine forest with the venison to create a dish that was often served on the tables of our Louisiana plantations.


  • 1 (3-5 pound) venison leg roast
  • 1/4 cup vegetable oil
  • 3 cups oyster or button mushrooms
  • 2 cups sliced Bermuda onions
  • 10 cloves garlic
  • 4 sweet potatoes, cubed
  • 2 cups muscadines or red grapes
  • 1 cup pine nuts
  • 2 quarts beef stock (we used Venison stock)
  • pinch of thyme
  • pinch of basil
  • salt and cracked black pepper to taste
  • dash of hot sauce
Preheat oven to 400 degrees F. Season the roast well using thyme, basil, salt, pepper and hot sauce. In a large dutch oven, heat oil over medium high heat. Brown the venison well on all sides. Surround roast with mushrooms, onions, garlic, potatoes, muscadines and pine nuts. Pour in stock, one cup at a time, and bring to a rolling boil. Remove from heat, cover and bake until roast is tender, approximately one and a half to two hours. When done, remove roast and keep warm. Reduce the cooking liquid to a sauce consistency. If you prefer, thicken with a light roux (see roux techniques). Adjust seasonings if necessary. When ready to serve, slice venison roast and top with sauce.

Adjustments we made: I just did not see a 4.5 pound Venison leg roast cooking in 2 hours. No disrespect to the Chef, that just has not been my experience with cooking Venison roasts. Instead of cooking at 400 degrees for 2 hours, we went with 300 for about 2 hours and then backed down to 250 for several more hours until the meat began to break. We then let it sit at 150 for another hour and a half. I think this could easily be done in a Crock Pot.

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Browning and preparing to roast the Venison roast.


This is a great recipe that produces a very unique “sweet” tasting venison. Its rather simple and quite impressive. -will likely become a traditional Fat Tuesday dish at our table.

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About Go Carnivore

Lifestyle of Meath Enthusiasts
This entry was posted in Cast Iron, Charcuterie, Cooking, Hunting, Meat 101, Recipes, Uncategorized and tagged , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Fat Tuesday Carnivations

  1. Dyrewulf says:

    NOM NOM NOM!!! On a more serious note, once again I screwed up over on my blog (323 Archery) – I picked up a LOVELY smoked rack o’ ribs from Patak Meats and slow-cooked the entire rack – when it was done, the bones pulled out with ease, and it looked like heaven, and I FORGOT TO TAKE PHOTOS so I could POST THEM! (Here’s Patak’s website) http://www.patakmeats.com/Patak_Meats/Welcome.html

  2. Pingback: Big Meat Down |

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