At the Camp Series, Volume 2: Deer Camp with the Edible Outdoor Cook
Welcome to Stop #2 of our At the Camp video series, featuring the incredible culinary skills of Jason Thornton, the Edible Outdoor Cook. Located in Grosse Tete, Louisiana, Jason and his family thrive on the land they cherish, making the most of their time at Camp. While deer hunting is part of the experience, it’s truly about the joy of cooking.
In this episode, Jason prepares a mouthwatering Venison Sausage Creole and a delightful Fried Blueberry Pie with homemade jam. Plus, don’t miss the special touch of a King Cake twist! Be careful not to lick your screen; these dishes taste much better in reality!
Venison Sausage Creole Recipe
Ingredients
- 2 lbs sliced smoked sausage (venison, elk, or bear)
- 1 can tomato sauce
- 1 can Rotel
- 1 chopped bell pepper
- 1 chopped onion
- ¼ cup vegetable oil
- 1 tsp garlic powder
- 1 cup water
- 1 tbsp dark roux
- Seasoning of choice
Preparation Steps
- In a Dutch oven, brown the sausage in vegetable oil over medium heat. Remove and set aside.
- Add chopped vegetables and Rotel; cook until tender.
- Add the sausage back, along with any juices.
- Stir in the roux, tomato sauce, and garlic powder.
- Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
- Season to taste.
Garnish with parsley and serve over rice, with a side of French bread. Chef’s note: This dish pairs well with scrambled eggs, perfect for Sunday brunch!
Follow Jason Thornton on @edible_outdoors_cook for more delicious outdoor cooking inspiration!
Creative & Film Director: Jared Serigné of Outside the Levees.
