View Full Version : Hunters Wild Game Stew or Harvest Stew

10-01-2007, 08:36 AM
With the fall season coming rapidly this is one of my favorite comfort meals


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.


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.

bowhunter 51
10-01-2007, 10:27 PM
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.........................

10-02-2007, 07:44 AM
Not sure about the pumpkin, but the rest sounds good.


bowhunter 51
10-05-2007, 11:06 AM
[quote=Gunslingergirl;66759]Not 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:

10-23-2007, 09:56 PM
sounds excellent! :yes: