Wild Game Gumbo

Boil game in chicken stock with bay leaf, 1 coarsely chopped onion, and 2 coarsely chopped stalks of celery until tender. Remove meat from bones, cut into small pieces, strain stock and discard vegetables. Return meat to stock to keep moist. In a heavy pan or cast iron skillet, cook flour in bacon drippings until glossy and light-chocolate colored, stirring constantly. This takes about 30 to 45 minutes. Put this roux in a soup pot. Chop remaining onions and celery. Add to the roux along with peppers, parsley and garlic. Cook for 10 minutes. Stir stock into roux by pints. Add remaining ingredients, including meat. Simmer for 1 hour.  This freezes well. Yield: 4 to 5 quarts