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| 1 Tasse | Roux |
| 2 Tasse | onions chopped |
| 1 Tasse | celery chopped |
| 1 Tasse | bell peppers chopped |
| 1 Esslöffel | garlic minced |
| 3 | bay leaves |
| | Pinch cayenne |
| | Essence |
| 1 x ca. 450 g | Andouille sausage, cut into; 1-inch pieces |
| | salt |
| | pepper |
| 6 Tasse | Venison stock |
| 1 1/2 x ca. 450 g | Bottom round cut of venison; cut into 1" pieces |
| 1/4 Tasse | parsley finely chopped |
| 1/2 Tasse | green onions chopped |
| 3 Tasse | Cooked white rice |
| 2 Esslöffel | green onions chopped |
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In a large stock pot, add the roux. Add the onions, celery, and bell peppers and stir constantly for 4-5 minutes, or until the vegetables are wilted. Add the garlic, bay leaves, cayenne, Essence and sausage. Season with salt and pepper. Add the stock and mix until thoroughly incorporated. Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours, stirring occasionally. Season the venison and add to the pot. Simmer for 1 hour. Skim off any fat that rises to the surface. Add the parsley and green onions. Season with salt and pepper if needed. Ladle the gumbo into a bowl and top with rice. Garnish with green onions and Essence.
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