If you have a hunter in the family — thus, a freezer full of game or game birds — here’s a reasonably no-holds-barred, go-getter game recipe.
While there’s chatter about the choices, both meat and fowl options, plus the “good spice rub” for them, you’ll notice right off the bat that there’s no amount, no actual weight or measurement, given.
I did, and immediately mentioned this huge gap to my husband, who actually said right out loud that was “no big deal” and then added, “That’s how male camp cooks do things.”
Aaah, male camp cooks, bless their skillful and inventive hearts. If you have one handy, wrap his fingers around the following recipe and send him out to the kitchen. Otherwise, there’s no reason this won’t work equally well (uh, maybe even better?) for their female counterparts.
To cut to the chase, this particular potful, included in a subscribe-now come-on from Outdoor Life magazine, seems full of potential and strikes me as something that liberties not only can be taken with, but should be.
Don’t have any duck stock? Like, hahaha, that’s something we always have in the refrigerator. OK, use more dark beer and a tad more beef broth. Or vice versa. Think a teaspoon of thyme is too skimpy? Throw in some Italian herb seasoning as well. More or different veggies? Think turnips and/or parsnips. Too thin for your taste when it’s done? Go ahead and thicken it as directed, or leave it as is and top it with dumpling dough instead.
Last but not least, if you’re short of, out of, or never had any game to begin with, just use beef or pork instead. Now for the how-to, printed exactly as given by Outdoor Life:
This catchall stew is great with goose, duck, venison, squirrel, dove, rabbit or just about any other combination of wild game.
This and that stew
Start by applying a good spice rub (see below) to all of the meat. Cut the meat into 1-inch chunks, then place in a bowl and refrigerate for at least an hour (overnight is best).
To make the spice rub, combine: 3 tablespoons of fresh-ground black pepper; 4 tablespoons of brown sugar; 2 tablespoons of salt; 1 tablespoon each of cumin, garlic powder, onion powder, chili powder and ground red pepper flakes; and 1 teaspoon of cayenne.
In a cast-iron Dutch oven, brown the meat thoroughly in 2 tablespoons of olive oil, adding more if necessary.
When the meat is browned, remove to a bowl and add to the Dutch oven:
1 cup onion, sliced
1ring smoked sausage (spicy or sweet)
2 cloves garlic
When the onion is nicely browned, add to the Dutch oven:
1 bottle dark beer
2 cups duck stock (or low-sodium beef broth)
1 teaspoon dried thyme
2 bay leaves
Bring the stock to a boil, add the meat, cover and place in a 275-degree oven for at least 2 hours. Half an hour before the stew is ready to be served, add:
2 cups potatoes, chopped
2 cups carrots, chopped
Any other vegetables as desired
Remove the bay leaves and if necessary thicken the gravy with cornstarch or roux.
This dish can be prepared ahead of time and reheated at mealtime.
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