Uses ground venison or duck for a rich, gamey take on the Louisiana staple.
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Heat the vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
Add the ground venison (or duck) and the minced chicken livers to the pan, browning them thoroughly until no pink remains.
Add the onion, bell pepper, and celery (the Holy Trinity) to the meat and sauté until the vegetables are soft and translucent.
Stir in the minced garlic and Cajun seasoning, cooking for 1-2 minutes until fragrant.
Deglaze the pan with the stock, scraping up any browned bits (fond) from the bottom of the skillet.
Reduce heat to low and gradually fold in the cooked white rice, ensuring it is evenly coated with the meat and vegetable mixture.
Cover and cook for 5 minutes to allow the flavors to meld and the rice to heat through.
Garnish with fresh parsley and green onions before serving hot.
