Started out with 4lbs deer liver, 8lbs deer trimmings, and 7lbs pork butt-cooked with a bunch of celery, onion, bell pepper, and poblano pepper. Added a buch of rice and a TON of parsley and green onion. It ended up too salty (I used Hank Shaw's recipe for a guide this time) and too strong on the parsley, so I added more rice and an assortment of stuff to bulk it and cut the saltiness. Ended up cleaning out the freezer and using the following: beef fat, pork skins with fat still attached, gizzards, and chicken hearts. Ground it all and added it in-much better. I think I'll use more deer liver next time. It seems much milder than pork or beef and you really have to be looking for it to taste it.
Any other ideas to throw into boudin?
Any other ideas to throw into boudin?
