Hunters Wild Game Stew or Harvest Stew

Started by Smokepole, October 01, 2007, 05:36:36 AM

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Smokepole

With the fall season coming rapidly this is one of my favorite comfort meals

HUNTER'S WILD GAME STEW or HARVEST STEW :biggthumpup:
 
In a heavy 6 to 8 quart covered stock pot, melt the butter and quickly brown the venison, duck, and pork separately. Drain the meat on a paper towel. Sauté onion, celery and garlic in butter for 5 minutes. Add the wine and stock and deglaze the pan. Bring the liquid to a boil and add the meat and sausage. Reduce the heat and simmer, covered for 20 minutes. Add remaining ingredients and simmer covered, for about 1½ to 2 hours. (If you will be serving the stew in a pumpkin, reduce simmer to ½ hour). Adjust seasoning with salt and pepper.
 
Serve the stew over buttered noodles or in bread bowls.
 
To use the pumpkin as a serving tureen (my favorite way to serve)
 
Select a pumpkin that will fit in your oven. Remove the top and set aside. Using a large spoon, scrape out the seeds and stringy residue. Preheat the oven to 250º. Place the pumpkin in a sturdy shallow pan. Ladle the stew into the pumpkin, top off with additional red wine. Replace the pumpkin top and bake for 1½ to 2 hours or until the meat and vegetables are tender and the pumpkin has changed color. Supporting the bottom, place the pumpkin on a serving tray. The pumpkin tureen will retain the heat of the stew for several hours. Serve stew with scoops of the pumpkin.
 
Serves six to eight generously.
 
 
Ingredients
 
1 lb venison, cut into I" cubes and dusted with flour (beef, buffalo. Moose, elk, etc maybe substituted)
 
1 lb duck thighs, boned cubed and dusted with flour
 
½ lb pork loin cut in cubes dusted with flour
 
½ lb spicy sausage sliced ¾" thick (andouille sausage)
 
¼ lb sweet butter
 
1 tbs minced garlic
 
1 large onion, minced
 
3 stalks celery, chopped
 
1 cup red wine (I like Jacob's Creek Shiraz)
 
1 cup beef or chicken stock
 
1 cup peeled potato, cut in ¾" cubes
 
1 cup turnips cut in ¾" cubes
 
1 cup rutabaga cut in ¾" cubes
 
1 cup baby carrots
 
1 cup peas
 
16 ozs stewed tomatoes
 
2 bay leaves
 
½ tsp basil
 
¼ tsp oregano
 
2 tbs brown sugar
 
2 tsp salt
 
Select a pumpkin that will fit in your oven.
______________________________________________________________
"When the chips are down, The Buffalo is empty" !

bowhunter 51

I like it!........Especially using the pumpkin that way......I think I'm gonna
plan a Harvest Stew real soon....Thanks for the inspiration, Smokepole!..
Definately a thumbs-up recipe.............................................BH51.........................
**********God Bless America**********
>>>>-----------Live to Hunt--------------->>
>>>>-----There is no off season--------->>

Gunslingergirl

Not sure about the pumpkin, but the rest sounds good.  
 
GSG
We still do not know one-thousandth of one percent
of what nature has revealed to us.
Albert Einstein

bowhunter 51

Quote from: Gunslingergirl;66759Not sure about the pumpkin, but the rest sounds good.
 
I'm not much of a pumpkin eater myself, but my quess is,
the pumpkin doesn't lend too much to the taste of the stew.
I figure, it would make a seasonal impression on family and'
friends if displayed with a harvest and/or Halloween theme
on the dinner table, and I think it so macro...........BH51.......:smiley:
**********God Bless America**********
>>>>-----------Live to Hunt--------------->>
>>>>-----There is no off season--------->>

Geewiz

Geewiz

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