Small game stew

[Big Al]

I am in this forum for the first time and I think I'll be back more often because a lot of these recipes sound really good. Does anybody out there have any recipes for small game stew? My favorite so far is:

Ingredients:

1 - small can of corn
1 - medium can of peas and carrots
2 - cans of beef broth
2 - rabbits (squirrels if no rabbits)
3 - large potatoes

Mix corn, peas and carrots, and beef broth together in crock pot, do not drain corn or peas and carrots, dump the whole can in. Start cooking on medium heat.

Bring large pot of salted water to a boil. Chop potatoes into desirable size (3/8" to 1/2" works for me), and boil until they are only a tad bit firm in the middle. Dump roughly 3/4 of the drained potatoe pieces into crack pot. Mash remaining 1/4 of potatoes and dump into pot (this thickens the stew, if you want it to more of a soup then onit this step).

Boil both rabbits in salted water until meat is thoroughly cooked. Debone and chop meat into desirable sizes. Add the rabbit meat to your stew and let cook in crock pot for at least 3 hours on medium or low heat (I usually start cooking around 10:00 and the stew is ready to go for dinner). It makes a great lunch when reheated the next day.

One word of caution, make sure you stir the stew every half hour or so because the mashed potatoes tend to burn to the bottom of the crock and ruin the whole stew.

Big Al

[Steve]

Al, as I have told other on this forum, the forums are not a permanent thing. If there is a recipe that you really like please submit it in the recipes section of this site. The forums are a great place to detail your add-ons to a recipe etc.

[Salmonsmoker]

Big Al,

Welcome to the Wild Game Food Preparation Fourm. We try to answer questions and usually post new recipe's every week. Other hunters also post recipe's and cooking ideas. That gives us all a chance to learn from each other's experiences.

Since Squirrel is my favorite (considering only flavor) game meat, here's a recipe for Squirrel Stew that really maximizes the unique flavor of squirrel.

Start with 4 cleaned squirrels, sectioned.

Heat a black iron skillet over a medium fire, and add a Tbl sp or so of olive oil (enough to brown the meat.) When the oil is hot, add the sectioned peices of meat and 1 tsp Worchestershire sauce and braise the meat, turning it regularly for 2 minutes.

Add 2 Tbl sp Soy Sauce and turn the meat several times until all pieces are coated.

Turn the heat up to a high flame and add one cup of Burgundy wine. Stir this mixture vigerously for 2 minutes.

Pour entire contents into a large pressure cooker and add 1 1/2 qts of smoked soup stock (made from most any smoked meat), 1 clove of garlic crushed, 1/8 tsp pepper, and 1 medium onion quarted. Then pressure cook for 20 minutes at 15 lbs pressure.

After pressure drops, remove the bones from meat and juice, then put meat and juice in a crock pot. Add 6 to 8 carrots sliced, and 4 potatoes cubed. Cook on low until vegies are almost done (about 2 hours.) Add 2 Tbl Arrowroot powder (to thicken) and cook for an additional 15 minutes.

Serve with hot buttered corn bread.

This is a hearty stew that takes a some time and work to prepare, but it is well worth the effort.

Let me know what you think.

ss

[Salmonsmoker]

Making current for this hunting season

Salmonsmoker