4 lbs of venison cubed
1 lb of liver venison or pork cubed
1 cup of yellow onions diced
2 cups of green onions diced
3 cups of medium grain rice
1 bay leaf
Blanchards Blend Cajun Seasoning
Put yellow onions, meat and bay leaf in a pot. Add enough water to cover meat and bring to a boil. Season to taste with Blanchards Blend Cajun Seasoning. Lower the heat to a simmer for 2 1/2 to 3 hours . Cook your rice, but do not add salt to the rice. When your meat is done, put it in a meat grinder and grind the meat . In a bowl, add rice to the meat and add the green onions . Taste the stock from your meat for seasoning to determine if you need to add more seasoning add it. Add about 4 cups of stock to your rice and meat. Mix as well as possible. It shouldn’t be soggy .Clean the hog casing well. Using a sausage stuffer, stuff the hog casing with your mixture into 10 inch links . Now you can cook your boudin on the grill. Eat and enjoy!!!