Hunters Stew Recipes

Steps:

• Toss meat with flour; brown on all sides in oil in 5-qt. Dutch oven. Add garlic and onions; saute until tender. Stir in the broth, seasoned salt, chili powder, oregano and rosemary. , Cover and simmer for 1-1/2 hours. Add tomatoes, tomato paste, parsley and carrots. Cover and simmer for 1 hour or until meat and carrots are tender. Stir in macaroni; heat through. Sprinkle with cheese.

Steps:

• In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Steps:

• Place sauerkraut in a large pan or casserole dish and pour in 4 cups of boiling water. Add prunes, allspice, and bay leaves. Simmer until Sauerkraut is soft, about 50 minutes.
• Pour about 1 cup of boiling water over mushrooms and soak to rehydrate, about 30 minutes. Drain and chop mushrooms, reserving the liquid.
• Heat oil in a frying pan over medium to high heat. Add onion and sausage. Saute while stirring until onion is soft and sausage is browned, about 5 minutes.
• In a separate pan, bring about 4 cups of water to a boil. Add beef, pork, and bacon. Simmer until cooked through for 20 minutes, then drain.
• When sauerkraut is soft, add the drained meat mixture, sausage-onion mixture, and soaked mushrooms; mix well. Simmer uncovered over low heat, about 20 minutes.
• Pour in red wine and cook for 15 minutes until flavors are well blended. Season with caraway seeds, marjoram, salt, and pepper. Stir in tomato puree. If the stew is too dry, pour in some of the water reserved from soaking the mushrooms, and simmer so flavors combine, about 5 minutes.

Steps:

• Season chicken pieces with salt and pepper, and place in a large bowl. Add bay leaves, rosemary, and crushed clove of garlic; pour over wine. Let marinate for at least an hour, in the refrigerator, but preferably overnight.
• Preheat the oven to 350 degrees. Drain chicken, reserving the marinade, and pat dry with paper towels. Coat chicken pieces with flour; shaking off any excess. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until golden brown, 5 minutes per side. Remove with a slotted spoon; set aside.
• Reduce heat to medium and add the sliced garlic. Cook gently until golden brown, then add the anchovies, olives, tomatoes, and chicken pieces with their reserved marinade. Bring to a boil, and cover. Transfer to oven and cook for 1 1/2 hours.
• Skim off any fat from the surface of the sauce, and discard. Season with salt and pepper. Remove bay leaves and rosemary before serving.

Steps:

• Heat the oil in a large soup pot; brown venison and sausage.
• Add in onion and celery; stir/saute until tender.
• Add in the next 7 ingredients; bring to a boil; lower heat and simmer, covered, for 30 minutes.
• Add carrots; cook uncovered, 30 minutes.
• Add in potatoes and cook 30 more minutes or until done.

Steps:

• Crumble beef into a greased 13-in. x 9-in. baking dish. Layer with the onion, carrots, potatoes and beans. Combine soup and water; pour over beans. , Cover and bake at 375° for 2 hours or until the meat is no longer pink and vegetables are tender.

Steps:

• Melt 2 tablespoons butter in a skillet over medium heat and cook onions until golden, about 10 minutes.
• Add stock and meat and continue cooking until heated through (cook longer if using raw meat until meat is cooked through).
• Meanwhile, grease a casserole or baking dish with butter; melt remaining butter over low heat.
• Layer half the meat in baking pan or casserole; top with half the potatoes.
• Top that with all of the apples, layer meat and potatoes again; top with breadcrumbs and drizzle with remaining butter.
• Bake 20 minutes.

Steps:

• In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
• Cover; cook on Low setting for 6 to 7 hours.

Steps:

• Place mushrooms in warm water to soak and soften, 10 or 15 minutes. Drain and chop.
• Heat butter in a heavy pot or Dutch oven; add sauerkraut and sliced cabbage. Cook over medium-low, stirring occasionally. Brown the meat and add it to pot while sauerkraut is cooking per directions below.
• Heat skillet over medium-high heat; add bacon and cook until browned but not crisp. Transfer bacon to pot with cabbage, leaving bacon grease in skillet.
• Brown pork shoulder pieces in bacon grease over medium-high heat. Sprinkle with salt. Cook and stir until browned on all sides, 4 to 5 minutes. Transfer pork to pot. Add beef chunks to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes. Add sausage slices to skillet and cook and stir until browned. Transfer slices to pot.
• Reduce heat under skillet to medium. Add chopped onion and a sprinkle of salt; cook and stir until onion turns translucent and starts to take on some color. Stir in chopped mushrooms and diced prunes. Cook and stir about 2 minutes. Pour in dry red wine; raise heat to medium-high. Simmer until wine is reduced to where very little liquid remains. Transfer onion mixture to pot with cabbage and meat. Add paprika, caraway seeds, thyme, allspice, bay leaf, pepper, and salt. Stir to evenly distribute all ingredients.
• Cover tightly; simmer over medium-low heat until meat is tender, 1 to 1 1/2 hours, stirring occasionally. Remove from heat. Allow stew to cool slightly; refrigerate overnight to let flavors blend.
• Place pot over low to medium-low heat and add a splash of water. Bring stew to low simmer, stirring occasionally, and cook until hot, 10 to 15 minutes.