Ben likes to add 4-inch sections of venison neck bone to the pot for added flavor, but feel free to omit. Burgundy is the classic wine of choice, but any drinkable dry red wine (Ben uses Chianti) will work. Some like to cook this in the oven, but I like the controlled heat of braising at a simmer on the stovetop burner. Feel free to make your own Cajun roux from scratch with
our easy recipe here. Control your thickness by adding more stock if it becomes too much like a heavy gravy; it should be a sauce that coats the back of a spoon. Be sure to try this recipe in a slow cooker with additional cooking time, of course. I can’t resist a touch of Cajun seasoning in this dish but go easy on the spice and heat to let the flavors shine. Pasta is tasty with this dish, but I will say that a mound of Louisiana white rice or even a big scoop of mashed potatoes would be equally delicious.