ONLINE EXTRA — WILD GAME STEWS: Rabbit Crockpot Stew . . . Wild Game Stew . . . Italian Venison Stew, etc.

Rabbit Crockpot Stew

2 dressed and cleaned rabbits cut into pieces

1 cup red wine

1 cup chicken stock

½ pound bacon

1 cup button mushrooms, sliced

2 large chopped tomatoes

2 large carrots, chopped

2 large onions, chopped

2 stalks celery, chopped

1 bay leaf

1 teaspoon oregano

½ cup water

½ cup flour

Salt

Black pepper

Chop bacon into small cubes and brown in skillet

Salt and pepper the rabbit pieces and add to the skillet and brown with bacon and drip-pings

Once the rabbit pieces are browned, place them in the crockpot with the bacon and re-maining drippings Place all chopped vegetables and herbs in crockpot, Pour wine and chicken stock over the rabbit and vegetables. Cover and cook on low for 6 to 8 hours.

Thirty minutes before ready to serve, blend flour with ½ cup of water until fully mixed into a paste. Add paste to the crock pot and stir well to thicken. Continue cooking covered for another 30 minutes. Rabbit should fall off the bones at this point.

Carefully remove bones and serve over noodles or rice.

Wild Game Stew

2 pounds game meat, cut into 1½-inch cubes

2 small cloves garlic minced

1 6-ounce can tomato paste

4 bottles Budweiser beer

2 bay leaves

1 teaspoon sea salt

2 beef bullion cubes

1½ teaspoons ground black pepper

1 tablespoon sugar

½ teaspoon dried thyme

¾ teaspoon dried oregano

8 cooking onions, quartered

8 carrots, cut into chunks

6 stalks of celery, cut into chunks

1 package of mushrooms, cleaned and quartered

6 potatoes peeled and cut into chunks

In a large pot, add all ingredients. Do not brown meat, let the meat cook in the stew. Cook over low heat for 2 hours or until meat is done and tender. Add corn starch to thicken.

Serve with bread and a nice porter beer.

Italian Venison Stew

2 pounds venison stew meat

12 small carrots

1 cup chopped celery

2 tablespoon olive oil or bacon fat

1 diced medium onion

1 teaspoon garlic powder

2 bay leaves

1 teaspoon salt

1 tablespoon sugar

½ teaspoon pepper

1 cup red wine

½ teaspoon paprika

1 teaspoon oregano thyme leaves

¼ teaspoon nutmeg

Marinte venison in yogurt or buttermilk. Then wash thoroughly. Brown the cubed meat in the oil, add 2 cups of water, then the rest of ingredients. Cover and simmer 1½ hours. Re-move bay leaves, add carrots and potatoes, cook another 30 to 45 minutes or until tender.

Bear Stew

2 pounds bear meat, cubed to 1 inch

2 tablespoons flour

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1 tablespoon olive oil

½ teaspoon season salt

5 celery stalks, sliced

1 pound carrots, sliced

5 large potatoes, peeled and sliced in chunks

1 onion, sliced

1 can tomato soup condensed

Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet, add meat and brown. Place the meat in a Dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for 2 hours.

Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt and pepper and simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Serve with toasted bread or hot rolls.

Game Bird Stew

1 to 7 pounds of game birds, cut in pieces

1 quart water (or stock), cooled slightly from boiling

3 celery stalks, cut in long pieces

1½ onions, sliced

1½ cups peas

2 tablespoons Peppergrass seeds or ground pepper}

1 dash cayenne pepper

1 teaspoon salt

1 teaspoon lemon juice

2 tablespoons flour

¼ cup cold water

Place game birds in a stew pot with the water. Add celery and onions. Stew slowly for 1 hour and remove scum from surface. Add peas, peppergrass seeds, cayenne, salt and lemon juice at the end of the first hour. Continue to simmer for another hour. Do not allow to boil.

Remove meat and vegetables from stock and keep warm. Bring the stock to a rapid boil. Boil for 20 minutes. Strain.

Place flour in a small screw top jar. Add cold water, cover and shake to blend thoroughly.

Slowly pour this mixture into the stock while stirring. Cook over moderate heat to thicken as desired.

Return solid food to thickened stock and serve over steamed rice.

Note: This recipe is suitable for most game birds.

Yield: Serves 6.

Pheasant Stew

2 large pheasants, dressed and quartered

1 ounce Chef Depot Wild Game Seasonings (or Cajun seasonings)

2 tablespoons salad oil

1 onion, large dice

16 ounces celery, large dice

16 ounces carrots, large dice

2 garlic cloves, chopped

3 cups chicken stock

2 ounces rice

Cornstarch and water, as needed

Salt and white pepper, as needed

Fresh thyme sprigs

Cut each pheasant into four (breast and wing, leg and thigh pieces), rub it with Chef Depot Wild Game Seasonings (or Cajun seasonings)and let it rest for a few minutes.

Cut all vegetables into a large dice, reserve.

In a heavy sauce pot, heat 1 tablespoon oil until very hot, add pheasant and brown it well, turning often remove from pot. Add 1 tablespoon oil, onions and garlic, cook until onions are transparent. Add the remaining ingredients and cook for a minute, add the rice and chicken stock and boil.

Add the pheasant, return to a boil, reduce heat and simmer until pheasant is tender (at least 30 minutes, longer for tough birds).

Remove pheasant meat from the bones and return to stew. Thicken with a little cornstarch and water, stirring constantly. Taste the stew and adjust with salt and white pepper. Garnish withs fresh thyme sprigs.

Yield: Serves 4.

Moose Stew

2½ pounds moose, cut into 1-inch cubes

2 tablespoons shortening

¼ teaspoon cracked black pepper

½ teaspoon paprika

1 bay leaf

1 teaspoon salt

2 10½-ounce cans condensed beef broth

1 cup dry red wine

1 large onion, diced

3 carrots, sliced

18 small whole white onions

12 small new potatoes, peeled

2 tablespoons butter

2 tablespoons flour

Saute meat cubes in shortening until brown on all sides. Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots. Cover and simmer until meat is tender, about 2 hours.

Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender.

Mix butter and flour into a paste. Drop into simmering stew. Cook, stirring, until stew bub-bles and thickens. Serve with rice or polenta.

Yield: Serves 5 to 6.

Elk Stew

2 pounds elk stew pieces

5 to 6 carrots

4 to 5 potatoes

1 to -2 onions

Bay leaf (optional)

2 to 3 teaspoons beef bouillon

Flour elk pieces, and season with a little salt and pepper. Using Dutch oven, brown in 1 to 2 tablespoons hot oil. When well seared, add 6 cups of water, beef bouillon and bay leaf. Simmer for 1 hour or until tender.

Cut up carrots, potatoes and onions into bite-size chunks. Add to meat. Simmer for ½ hour or until tender.

Thicken stew with ½ cup flour mixed with 1 cup cold water. Add to stew and cook until thickened. Add more water if extra gravy is desired. Remove bay leaf before serving. Serve with hot buttermilk biscuits.

Yield: Serves 6.

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