During a hunting trip, one reconnects with nature and gives thought to the way things used to be before grocery stores and supermarkets. During a stay at Broadfield, Chef Bryan Slattery provides visitors with meals prepared from ingredients grown and harvested on the grounds and meat from birds hunted earlier that day. His dishes are a true testament to what fresh ingredients and creativity can bring to the table.


(Serves 12)

  • Shrimp 25 Peeled, Deveined Tail Off, Large Dice 2 cups
  • Quail Breast,Large Dice 2 cups
  • Yellow onion, Small Dice, 1 cup
  • Green Bell Pepper, Small Dice, 1 cup
  • Celery, Small Dice, 1 cup
  • Butter, 1/2 lb
  • Flour, 1/2 lb
  • Tomato Small Dice, 1/2 cup
  • Okra, Slice Into Coins, 1/2 cup
  • Lemon Juice, 1/2 cup
  • Gumbo File, 2 tsp
  • Garlic, Minced, 1/2 cup
  • Shrimp Stock, 1 3/4 gallon
  • Venison Sausage, Medium Dice, 2 cups
  • Celery Leaves, 1 cup
  • White Wine, 1 cup
  • Long Grain Rice, 2 cups


  1. For The Shrimp Stock:
    Save all the shells and tails from the shrimp. Place a pot on the stove and get it very hot. Once the pot is hot place the shrimp shells and tails and begin to cook the shrimp shells until they become red. Deglaze with the white wine and let the alcohol cook out. Pour in 2 gallons of water and let simmer for 40 minutes. Strain the liquid and save for later. Discard the shrimp shells.
  2. For the Brown Roux:
    Melt the butter in a pot over medium to high heat. Once the butter is fully melted begin to whisk in the flour and cook until the roux is dark brown and not burnt. Set Aside and save for later.
  3. For The Rice:
    Heat pot to medium high heat and coat the bottom of the pot with olive oil. Pour in rice and stir occasionally to slightly toast the grain for 4 minutes. Pour in 3 Cups of shrimp stock and bring to a simmer for 25 minutes. Once the liquid is almost gone stir in ¼ pound butter. Let it sit and use later.
  4. For The Gumbo:
    Place a large 3 gallon pot onto the stove at medium to high heat. Coat the bottom of the pot with olive oil and then begin to sautee the sausage and quail. Once the sausage and quail has been browned add in the onion, bell pepper, celery, garlic, and okra. Let the vegetables sauté 8-10 minutes. Pour in the shrimp stock, lemon juice, tomatoes, gumbo file, salt, and pepper. Bring to a boil and let simmer for 40 minutes. Begin to whisk in the roux. Once it is fully incorporated with the soup let the soup simmer for 40 more minutes. Turn the heat off on the soup and drop the shrimp in and let them poach for 8-10 minutes stirring occasionally.

To Assemble

Place a spoonful of rice into the bottom of a bowl and ladle the gumbo over the top. Garnish with celery leave and enjoy immediately