Venison Boudin Recipe

While living near the western edge of Louisiana is Southeast Texas I was introduced and learn to love Cajun boudin. I believe the French refer to this sausage-like product of consisting of meat and rice as boudin blanc, but I think the Cajuns took it to the next level. Having had a real hankering for some spicy boudin one afternoon, I decided to put together a venison boudin recipe that would satisfy this craving, and at least land close in taste to the boudin I used to enjoy.

As it turns out, this boudin recipe is the real deal! This is a great use for ground venison, whether you decide to put it into casings or used for venison boudin balls, also a tasty treat.


  • 5 pounds of ground venison
  • 3 cups of diced green onion
  • 1 cup diced white onion
  • 5 diced jalepeno peppers, seeds removed
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground cayenne (red) pepper
  • 1 tablespoon garlic powder
  • 4 teaspoons salt
  • 5 cups of rice
  • 10 cups of water
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 1/2 teaspoons dried oregano


Begin by combining ground venison, onions, jalepenos and the first round of seasonings (black and red pepper, garlic and salt) into a large pot (8+ quarts). Cook the meat and onion mixture until browned. Next, drain off liquid and retain. Add 10 cups of water to the meat, adding in the retained liquid as part of the 10 cup total. Turn the heat up to high. Then combine the second round of seasonings, which includes salt, garlic powder, paprika and oregano. Mix thoroughly and bring the venison/rice mixture to a boil.

As boiling begins, cover the pot, turn the heat to low and cook for 20 minutes. After 20 minutes, turn the heat off and let the pot sit for an additional 10 minutes. The “dirty rice” can now be left to cool for stuffing into casings or may be used for creating fried boudin balls, also a crowd-pleasing appetizer. After stuffing, boudin must be steamed, smoked or grilled prior to eating to cook the casing. I prefer to put my boudin sausage in a smoker for about one hour at 200 degrees.

This venison boudin recipe is quite simple and has been a real hit around our house. We eat our boudin right out of the casing or on crackers with mustard or Louisiana hot sauce.

If you love Texas, you will LOVE this video!

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