A gumbo is an ongoing work of art. Use this recipe as a base and add other vegetables or game meat, beef consommé or broth, herbs, and lace with sherry or other wine to taste.

• Preheat the oven to 400°F. Cut small game into pieces. Rub the meat with 2 tablespoons oil and season with salt and pepper. Place in a roasting pan and cook for about 45 to 60 minutes, or until tender. Remove, let cool, and pick meat off the bones and set aside.

• Brown sausage in a large pot or Dutch oven over medium-high heat. Add butter, onions, pepper, celery, mushrooms, and garlic. Sauté for about 10 to 12 minutes, stirring slowly. Stir in flour to form a roux and cook for about 3 or 4 minutes. Slowly add 2 cups of the chicken broth, stirring to combine; then add the rest of the broth, red peppers, red pepper flakes, thyme, bay leaves, and game meat.

• Bring the mixture to a gentle boil, lower the heat, and simmer, uncovered, for 2 hours. If mixture is too thick, add 1 or 2 cups of water or additional chicken broth. Season to taste with salt and pepper. Remove bay leaves before serving.