Creole Venison Haunch with Sweet n Smokey Chicken Wings and Jambalaya

Good food doesn’t need to look good but the flavours need to make a statement. If you haven’t used, or even heard of, Creole seasoning then you are in for a treat. You can use it on a variety of dishes that utilise white meat, red meat, seafood, vegetables and even rice. It really is a taste sensation.


Any time I make my own seasoning I make sure there is enough to last me a couple of weeks. It stores well in an airtight jar but I can assure you it will not last long because it tastes that good.


Now for this dish I butterflied a muntjac haunch that I got from Hanks Meat and Game which is an ideal size to feed four people. You could venison steaks if you don’t have a haunch available.


Give it a bash and let me know what you think.


Feeds 4 people

Prep time: 10 mins

Cook time: 30 mins


Ingredients

1 Muntjac haunch

1 brown onion, chopped

4 celery sticks, chopped

1 bell pepper, chopped

240g brown rice

3 tbsp smoked paprika

Olive oil

1kg chicken wings (approx 12)


Creole Seasoning

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp dried oregano

2 tbsp dried basil

1 tbsp dried thyme

1 tbsp black pepper

1 tbsp white pepper

1 tbsp cayenne pepper

5 tbsp paprika

3 tbsp salt


Sweet n Smokey Rub

2 Tbsp Brown Sugar

1 Tbsp Maple Syrup

1 Tbsp Worcestershire Sauce

2 tsp Sea Salt

1 tsp Garlic Powder

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Italian Seasoning

1 tsp Cayenne Pepper


Method

(Prep)

For the seasoning and rub mixes, transfer the ingredients into jars and mix with a spoon.

To butterfly the venison haunch, cut down one side of the bone, gently working the knife around the bone so it can be removed. Carefully work the knife between the various muscles in the haunch so you are left with one flat piece of meat.


Season the meat prior to cooking and store in the fridge for a few hours.



Set your oven grill to a medium setting, ready for the venison haunch. Transfer your seasoned haunch to a grill rack and grill for 7 minutes either side. Depending on the size of your haunch you may need to adjust your cooking times. Once the haunch has cooked, remove and cover it in foil then let it rest.


Fill a saucepan with water and boil your rice for 20 minutes. Once cooked, drain and keep to one side.

As the rice cooks, use this time to prepare your vegetables for the jambalaya.


Set your oven to 200c and place your wings in a roasting tray and brush the sweet n Smokey rub. Let them cook for 20 minutes, applying the rub every 5 minutes to really build up that flavour.



For the jambalaya, add your onion, pepper and celery to a frying pan with some oil and gently soften them. Add 2-3 tablespoons of your creole seasoning to the vegetables, add your smoked paprika, cooked rice and tinned chopped tomatoes. Give it a stir and gently simmer for 5 minutes then remove from heat and cover.


When you are ready to eat, plate everything up and get stuck in.




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