Wild Pork Okra and Tomatoes
- Seared Duck Breast with Pumpkin Cream Rigatoni - September 25, 2023
- Kansas Man Pleads Guilty to Poaching Colorado Moose - July 19, 2023
- Gourmet Backpacking Food Company Launches Kickstarter to Fund New Flavors - April 4, 2023
This meal was a quick idea from my wife. We have an over abundance of okra, tomatoes, and bell peppers from our garden right now. I really love Okra and Tomatoes as it is a classic Cajun Creole dish that I learned to prepare while cooking in New Orleans.
Normally, there is not a meat associated with the dish, but I wanted to try something a little different. I used some freshly ground wild pork to mix into the dish. I was very happy with the results. I also want to note that this recipe is considered a one pot recipe. You want that brown bit at the bottom of the pan, aka fond, to add extra flavor to your sauce after browning the meat and flour. You can eat this dish over prepared rice, grits or just solo. Either way, you are going to love it!
Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music
Like what we are creating? Buy us a coffee to say thanks!
Serving Size: 4-6 servings
Time to make: 30 minutes
Special Equipment: Cast Iron Dutch Oven or Large Pot
Also works with: Any ground game meat
Ingredients:
1 lbs ground wild pork or venison
1 tsp oil
1 tsp Tacticalories Dirty South Cajun Seasoning
1 tbsp oil
3 celery stalks, diced
½ yellow onion, diced
1 bell pepper, diced
3 garlic cloves, diced
1 tbsp flour
1 tsp Tacticalories Dirty South Cajun Seasoning
1 tsp Herbs de Provence
1 bay leaf
1 tbsp flour
4 cups of game stock (sub chicken stock)
1 lbs okra, sliced into ½” discs
1 tsp Worcestershire sauce
10 plum tomatoes, diced + ½ cup of tomato sauce (sub 28oz can of whole tomatoes, chopped +sauce)
How to make it
- Preheat a large Cast Iron Dutch Oven over medium high heat. Add 1 tsp of oil, ground pork, and 1 tsp Cajun seasoning. Cook until brown. Remove meat and set aside.
- Add 1 tbsp of oil to the pot. Stir in bell pepper, onion, celery, garlic, and bay leaves. Cook until the onions become opaque. Stir in flour, Cajun seasoning, and Herbs de Provence. Stir continuously until the flour begins to brown slightly and accumulate on the bottom of the pan.
- Add the cups of stock, which will deglaze the pot bottom. Pay special attention to stirring the bottom of the pot to loosen any fond. Bring the mixture to a simmer and then reduce the heat to medium low.
- Stir in the okra, tomatoes, Worcestershire sauce, and cooked ground wild pork.
- Allow the mixture to cook for 10-15 minutes, uncovered.
- Remove from heat and serve over prepared, rice, grits or eat solo.
