Hunter's Stew

Hunter'sStew.jpg

Prepare for winter with this recipe.

2 lbs Bison Chunks (can be replaced with organic stew beef)

1/2 Cup Seasoned Flour

Olive Oil

2L Stock (Beef, vegetable or chicken - preferably homemade) 

2 Large Onions

3 Garlic Cloves  

2 tbsp Sugar

2 Strips Fresh Bacon and/or 1/2 cup Pancetta Cubes

2 Large Carrots

3 Celery Stalks

4 Medium Potatoes

1/2 Cup Peas

1/2 Cup Corn (if available)

1 Cup Freshly Harvested Mushrooms (if available)

Salt/Pepper to taste

Chilli peppers (optional)

Place flour in large bowl and season it with salt and pepper, to taste. Add in your meat (cut into bite-size pieces, the larger the more rustic) and toss until each piece in covered. Splash olive oil into your pan, on high, and toss in the floured meat. Let brown, then pour in stock. Bring to a simmer. In separate pan, sauté your onions and garlic, once browned add in sugar and let caramelize until a deep golden colour. Add into your stew pot. In same pan, add in bite-size bacon and/or pancetta pieces, cook until crispy. Add into stew pot. Take remaining vegetables and cut into bulky pieces. Add these to your pot, along with peas, corn and mushrooms. Let simmer on medium-low for 2-3 hours. Salt/Pepper to taste. Serve alongside fresh bread. 

Note: For some heat add as many chilli peppers as you can handle; we like about 5.

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