Best Hunter Stew Recipes

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BIGOS (HUNTER'S STEW)



Bigos (Hunter's Stew) image

A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!

Provided by MJ46NY

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 3h45m

Yield 10

Number Of Ingredients 25

2 thick slices hickory-smoked bacon
1 pound kielbasa sausage, sliced into 1/2 inch pieces
1 pound cubed pork stew meat
¼ cup all-purpose flour
3 cloves garlic, chopped
1 onion, diced
2 carrots, diced
1 ½ cups sliced fresh mushrooms
4 cups shredded green cabbage
1 (16 ounce) jar sauerkraut, rinsed and well drained
¼ cup dry red wine
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried marjoram
1 tablespoon sweet paprika
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon caraway seed, crushed
1 pinch cayenne pepper
½ ounce dried mushrooms
1 dash bottled hot pepper sauce
1 dash Worcestershire sauce
5 cups beef stock
2 tablespoons canned tomato paste
1 cup canned diced tomatoes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
  • Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
  • Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
  • Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
  • Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 15.2 g, Cholesterol 62.3 mg, Fat 23.5 g, Fiber 3.9 g, Protein 19.8 g, SaturatedFat 7.9 g, Sodium 977.8 mg, Sugar 6.5 g

HEARTY HUNTER'S STEW



Hearty Hunter's Stew image

Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. -Joyce Worsech, Catawba, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 8 servings.

Number Of Ingredients 15

2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 351 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 7g fiber), Protein 31g protein.

BIGOS (POLISH HUNTER'S STEW)



Bigos (Polish Hunter's Stew) image

Bigos is almost a Polish national dish. This is a traditional recipe from Poland. Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds and more. The longer it cooks, the better it tastes.

Provided by Olenka

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h50m

Yield 6

Number Of Ingredients 17

9 cups boiling water, divided
3 pounds sauerkraut - rinsed, drained and chopped
15 pitted prunes
5 whole allspice berries
3 bay leaves
1 cup dried mushrooms
2 tablespoons vegetable oil
2 onion, chopped
1 Polish sausage, sliced
½ pound beef stew meat, cubed
½ pound boneless pork shoulder, cubed
½ cup bacon strips, diced
1 tablespoon caraway seeds
1 teaspoon dried marjoram
salt and pepper to taste
¾ cup red wine
3 tablespoons tomato paste

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.

Nutrition Facts : Calories 656.8 calories, Carbohydrate 54.2 g, Cholesterol 90 mg, Fat 34.8 g, Fiber 12.4 g, Protein 32.9 g, SaturatedFat 10.6 g, Sodium 2486.1 mg, Sugar 18.3 g

HUNTER'S CHICKEN STEW



Hunter's Chicken Stew image

This delicious recipe is from "Jamie's Italy," by Jamie Oliver.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

1 chicken (4 1/2 pounds), cut into 8 pieces, or one 4 1/2-pound package chicken parts
Coarse salt and freshly ground black pepper
8 bay leaves
2 sprigs fresh rosemary
3 cloves garlic, 1 crushed, 2 sliced
1 bottle (750 ml) Chianti
All-purpose flour, for dusting
2 tablespoons olive oil
6 anchovy fillets
1/2 cup green or black olives, pitted
1 can (28 ounces) plum tomatoes, crushed gently

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.

SLOW-COOKER HUNTER'S STEW WITH CHICKEN



Slow-Cooker Hunter's Stew with Chicken image

Dig into a simple dish of chicken slow-cooked with bell peppers, convenient canned mushrooms, and hearty garbanzo beans.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h15m

Yield 4

Number Of Ingredients 6

3 boneless skinless chicken breast halves, cut into 2x1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, thinly sliced
1 (15-oz.) can garbanzo beans, drained
1 (14-oz.) jar (about 1 1/2 cups) tomato pasta sauce
1 (8-oz.) can mushroom pieces and stems, drained

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.

Nutrition Facts : Calories 385, Carbohydrate 55 g, Cholesterol 55 mg, Fat 1, Fiber 11 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 1/2 Cups, Sodium 930 mg, Sugar 12 g

CHEF JOHN'S BIGOS (POLISH HUNTER'S STEW)



Chef John's Bigos (Polish Hunter's Stew) image

This meaty stew is usually made with wild game such as venison or boar, but you can use beef, pork, or other meat--just use a lot. It's perfect for feeding a crowd, especially when the weather turns cold and dreary.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 11h

Yield 6

Number Of Ingredients 19

¼ cup dried porcini mushrooms
½ cup warm water
2 tablespoons unsalted butter
2 cups packed, drained sauerkraut (not rinsed)
1 small head green cabbage, quartered and sliced
4 strips bacon, cut into 1-inch pieces
1 pound pork shoulder, cut into 1 1/2-inch pieces
1 pound boneless beef chuck, cut into 1-inch pieces
1 pound Polish sausage links, sliced (or any other sausage)
1 large onion, peeled and chopped
3 pitted prunes, diced
1 cup dry red wine
1 teaspoon paprika
½ teaspoon caraway seeds
1 teaspoon dried thyme leaves
¼ teaspoon allspice
1 large bay leaf
freshly ground black pepper
salt to taste

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.

Nutrition Facts : Calories 639.8 calories, Carbohydrate 19 g, Cholesterol 135 mg, Fat 44.9 g, Fiber 6 g, Protein 32.2 g, SaturatedFat 20 g, Sodium 1173.8 mg, Sugar 9.2 g

SLOW COOKER CHICKEN CACCIATORE (HUNTER'S STEW)



Slow Cooker Chicken Cacciatore (Hunter's Stew) image

The easiest Chicken Cacciatore yet! Throw it in the Crock-Pot and run all day to come home to the savory smells coming from your kitchen. Spice it up to your liking.

Provided by Donna Graffagnino

Categories     Pasta

Time 8h20m

Number Of Ingredients 18

3-4 lb boneless/skinless thighs or breasts
1 large onion, thinly sliced
1 large bell pepper, sliced
4 tsp garlic, minced
1/2 c medium brown roux ~or~ 2 pkts mccormick's brown gravy mix
1 Tbsp dried basil
1 tsp oregano or italian seasoning
2 Tbsp dried chives (optional)
2 can(s) (6 oz) tomato paste
2 bay leaves
1 can(s) (15 oz) diced or stewed tomatoes (optional)
1 can(s) 10.5 oz v-8 juice
salt & pepper to taste
2 c chicken broth or stock
1/2 c red or burgundy wine
1 tsp olive oil
12 oz fresh mushrooms, sliced
1+ tsp crushed red pepper flakes (optional)

Steps:

  • 1. Place sliced onions and bell peppers on the bottom of the slow cooker. Sprinkle with seasonings. Slice chicken into strips or cut into large dices or leave whole as you choose. I like to leave my pieces whole.
  • 2. Place chicken on top of the onions and peppers. Stir together remaining ingredients and pour over chicken. (I normally use the McCormick's brown gravy mix.)
  • 3. Cook on low 7-9 hours or high 3-4 hours. Sprinkle with grated parmesan if desired and serve over pasta or rice, with a salad on the side and crusty french bread.

HUNTER'S STEW



Hunter's Stew image

Since receiving this recipe from a friend years ago I have appreciated its meal-in-one convenience. While it bakes, I can concentrate on other things I enjoy doing. - Anne Reynolds, Sprakers, New York

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 4 servings.

Number Of Ingredients 7

1 pound lean ground beef (90% lean)
1 medium onion, chopped
3 medium carrots, sliced
3 large potatoes, peeled and sliced
1 package (9 ounces) frozen cut green beans, thawed
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/3 cups water

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.

Nutrition Facts : Calories 496 calories, Fat 9g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 613mg sodium, Carbohydrate 73g carbohydrate (17g sugars, Fiber 9g fiber), Protein 30g protein.

HUNTER'S STEW



Hunter's Stew image

I'm not really sure why this is called Hunter's stew -- there isn't any wild game in it. It is super easy to throw together & is a wonderful meal on a chilly night!! It is a thick stew I serve in bowls but could actually be served over biscuts.

Provided by irayd8u

Categories     < 4 Hours

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef
1/2 cup celery, chopped
5 potatoes, sliced
1 (10 ounce) can cream of mushroom soup
1 onion, chopped
1 cup carrot, sliced
1 (10 ounce) can tomato soup
1 (10 ounce) can water
1 -2 teaspoon italian seasoning
salt & pepper

Steps:

  • Brown ground beef (season as you like); put in dish & add onion.
  • Layer the celery, carrots, and potatoes.
  • Blend the italian seasoning, salt & pepper, soups & water. Pour over mixture & blend slightly.
  • Bake at 350 degrees for 2 hours or until done.
  • *I usually add a 1/2 tsp of minced garlic as well. You can increase the water to 1 & 1/2 cans if it is too thick for your preferences.

Nutrition Facts : Calories 465.4, Fat 20.3, SaturatedFat 7.5, Cholesterol 77.1, Sodium 671.9, Carbohydrate 44.4, Fiber 5.4, Sugar 7.7, Protein 26.6

CLASSIC BIGOS (POLISH HUNTER STEW)



CLASSIC BIGOS (POLISH HUNTER STEW) image

Categories     Soup/Stew     Beef     Game     Mushroom     Pork

Yield 8 people

Number Of Ingredients 19

2 large 800ml jars of Sauerkraut (vinegar free!)
2 large onions, roughly chopped
1 Tbsp of canola oil (optional)
3 small packets of dried boletus mushrooms
1 package of fresh portobello mushrooms
6-8 dried prunes
1 handfull of bacon
1 round of Polish sausage (Mysliwska works well)
Another Polish sausage (Kabanos, for example)
Yet another Polish sausage (Krakowska works fine)
1 lb. of stewing beef
Leftover chicken
Leftover lamb
Any other leftover meat
1/2 can of Tomato paste
3 Bay leaves
1 Tbsp. of red or black pepper
1 tsp. of coriander seeds
2 Tbsp. hot chilly sauce (Sambal Oelek works nicely) (optional)

Steps:

  • * Begin by preparing the sauerkraut. Always buy the kind that doesn't contain vinegar. First, place it in cold water for an hour to let the salt wash out. Then rinse it and squeeze out as much water as you can. * While the sauerkraut soaks, start on the mushrooms. Place each small packet of dried mushrooms in 2 cups of boiling water and set aside for 30 mins. Chop the resultant wet mushrooms into strips and reserve the rich, brown liquid (but not the sand at the bottom). * Also chop the prunes. * While you wait, chop the sausage into small, irregular pieces. Also chop the other meats into stew-sized chunks. * To cook the bigos, you'll need a large (6 liter+) enamelled, cast iron casserole. * Place some bacon and a touch of canola oil in the pot and fry it for a few minutes. * Sear the raw meats for a minute or so. * Next, toss in the chopped onions and fry until translucent. Do not caramelize. * Now add the sausage and the other meats. Fry for several minutes. * Once the meat is ready, add the black pepper. * You are now ready to add the squeezed-out sauerkraut. I toss mine in by the handful. The cooking pot should be 3/4 full once you're done. Stir well. * Add the mushrooms and the prunes, the coriander, and bay leaves. * Add a cup or more of the mushroom liquid and allow the stew to simmer. * Add any remaining spices, fresh mushrooms, and tomato paste. Stir often and well. * As the stew simmers, keep adding the mushroom-liquid (or salt-free stock if necessary). The bigos should always be moist (like a risotto) but should never be allowed to swim in water. Don't burn the bottom! * Bring to a slow boil and then simmer for several hours per day for the next two or three days. The sauerkraut will slowly lose its stringy consistency and dissolve. It should also turn a deep brown from the mushrooms. Constant attention is not required. * Serve the bigos with some 'pain de campagne' and perhaps a shot of good vodka or red wine. Bon appetit!

BIGOS, POLISH HUNTER'S STEW



BIGOS, POLISH HUNTER'S STEW image

Categories     Soup/Stew     Dinner

Number Of Ingredients 13

1/2 med green cabbage
32 Oz jar sauerkraut
8 oz tomato paste
1/2 lb. bacon
1 lb Polish Sausage
1/2 C prunes
1/2 oz dried porcini mushrooms
1 lge onion
2 cloves garlic, chopped
1 bay leaf
1 C red wine
salt & pepper to taste
vegetable oil

Steps:

  • Chop cabbage, finely. Boil in pot 4 qts water, drained when cooked. Boil sauerkraut in separate pot with water, then drain, but save sour water. Chop bacon. Heat vegetable oil & fry meat until cooked. Cut sausage into 1" slices. Fry bacon, sausage, onion & garlic together until brown. Combine all precooked ingredients in a tall pot. Add tomato paste, prunes, mushrooms & enough sour water to taste. Mix well & boil on low heat for 90 min. to 2 hours, stirring occasionally. Serve with hard-crusted bread. It tastes better each time you reheat it.

BIGOS - POLISH HUNTER'S STEW



BIGOS - Polish Hunter's Stew image

This is nicknamed in English "Hunter's Stew". It is a staple in my family's cooking and my mother makes the best (as I pretty much say about any of my mother's recipes I post, lol!) Bigos is best when it is ready a few hours ahead of serving, so it has time for the flavors to "meld". For the meat choice, you can use pork,...

Provided by Monica H

Categories     Beef

Time 2h35m

Number Of Ingredients 15

2 yellow onions, roughly chopped
1/2 c dried or fresh mushrooms
1/4 c flour
2 lb sauerkraut: canned or in the bag
4 tomatoes, chopped
1 Tbsp ground cloves (or 4 whole cloves)
3 Tbsp olive oil
1 tsp dried dill
1 bay leaf
2 1/2 c beef stock
1 tsp salt and pepper each, and then more to taste
MEATS: YOU CAN USE ANY COMBO OF THESE
8 oz boneless pork
16 oz chuck steak
8 oz kielbasa

Steps:

  • 1. If using dried mushrooms, put in bowl and cover with hot / boiling water. Let sit for 30 minutes to soften. Drain.
  • 2. Cube meat. Toss in flour.
  • 3. Use your heavy stock pot or big pot. Sautee onions in olive oil until carmelized. Remove from pot.
  • 4. Add meat to pot(may have to do batches). If pot has dried out, add a little more olive oil. Remove meat from pan.
  • 5. Deglaze pot with wine or balsamic vinegar. Return meat to pot and add onions as well as all the rest of the ingredients.
  • 6. Bring to a boil. Then, cover and let simmer for 2 hours, or until meat is very tender. Turn off heat and halfway uncover the pot. Let it sit like that for 30-40 minutes for flavors to combine, meat to rest, and sauce to thicken.

BIGOS (HUNTER'S STEW)



Bigos (Hunter's Stew) image

Bigos was traditionally served to hunting partys retuning to the manor house. The choice and amount of meat was left up to the cook. Some added fresh cabbage and a glass or two of wine. The "stew" was cooked with very little liquid. This is a peasant version translated from the original Polish recipe. Posted by request.

Provided by Lorac

Categories     Stew

Time 2h30m

Yield 1 stew

Number Of Ingredients 12

1/2 lb pork
1/2 lb veal
1/2 lb beef
1/2 lb lamb
1/2 lb venison (optional)
1/2 lb mushroom, cooked
1 large onion, chopped
1/4 lb bacon
1/2 lb Polish sausage, cut in small pieces
1 quart sauerkraut, rinsed and drained
1/2-1 cup water or 1/2-1 cup vegetable stock
salt and pepper

Steps:

  • In a very large skillet, fry the bacon.
  • Add onion, mushrooms and meat and fry until meat is lightly browned.
  • Add 1/2 cup liquid, cover and simmer until meat is tender, 1 to 1 1/2 hours.
  • Add more liquid if needed.
  • Add sausage and sauerkraut and cook until the flavors have blended, 5 to 10 minutes.
  • Season with salt and pepper and serve with steamed potatoes and crusty rye bread.

Nutrition Facts : Calories 4128.9, Fat 337.7, SaturatedFat 130.3, Cholesterol 957.3, Sodium 7169.9, Carbohydrate 50.2, Fiber 21.3, Sugar 21, Protein 215.8

JAGER-EINTOPF (HUNTER'S BEEF STEW)



Jager-Eintopf (Hunter's Beef Stew) image

Make and share this Jager-Eintopf (Hunter's Beef Stew) recipe from Food.com.

Provided by LisaA

Categories     Stew

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups onions, Minced
1/4 lb mushroom, Sliced
2 tablespoons vegetable oil
1 lb beef, Ground, Coarse Grind (Ground beef should only be ground once and be the leanest you can get.)
1 cup beef broth
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
3 medium potatoes
3 tablespoons butter
2 large eggs
1/2 cup breadcrumbs, Fine, Dry

Steps:

  • In a frypan saute onions and mushrooms in vegetable oil until soft.
  • Add ground beef; saute mixture 3 to 4 minutes.
  • Stir in broth; bring to a simmer.
  • Add worcestershire sauce, 1/2 t salt, and 1/4 t pepper.
  • Peel the potatoes and boil them in salted water until tender, about 30 minutes.
  • Drain and put through a food mill or grinder.
  • Beat in 2 T butter, 1/2 t salt, 1/4 t pepper.
  • Adjust seasonings to taste.
  • Beat in eggs.
  • Layer mixtures in a 1 1/2-quart buttered baking dish.
  • Spread 1/3 of potatoes on bottom of dish.
  • Top with 1/2 of the meat mixture.
  • Continue with layers, ending with a layer of potatoes.
  • Sprinkle the top with bread crumbs, and dot with remaining butter.
  • Bake at 375 degrees for 45 minutes and then at 400 degrees for 10 minutes more.

Nutrition Facts : Calories 1149.3, Fat 99.4, SaturatedFat 40.9, Cholesterol 228.3, Sodium 1064.8, Carbohydrate 44.7, Fiber 5.5, Sugar 5.4, Protein 19.8

HUNTER'S VENISON STEW RECIPE - (4.2/5)



Hunter's Venison Stew Recipe - (4.2/5) image

Provided by á-6055

Number Of Ingredients 23

4 pounds venison, bite sized cubes
4 Tablespoons flour
2 teaspoons seasoned flour
8 Tablespoons butter
2 cups Burgundy Wine
1/2 cup dry white wine
2 cups beef bullion, broth
6 carrots, sliced
6 stalks celery with leaves, sliced
2 medium onions, sliced
2 cloves garlic, pressed
4 bay leaves
2 Tablespoons parsley, ,snipped
1/4 teaspoon chives
1/4 teaspoon chervil or parsley
1/4 teaspoon thyme
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup barley
1 pound mushrooms, sliced
5 medium potatoes, cubed
1 cup sour cream
2 teaspoons paprika

Steps:

  • In a paper bad, shake together the venison, flours and salt until meat is coated. Melt some of the butter in a Dutch Oven over medium heat; Brown venison in batches and remove and reserve. Don't overcook. Return lightly browned meat to Dutch oven. Add burgundy, white wine, bouillon; bring to a boil; add carrots, celery,onions, garlic, bay leaves, parsley, chives, chervil, thyme, salt & pepper & barley. Cover and simmer for one hour. Add mushrooms and potatoes and simmer 20 minutes more until all is tender. Stir in sour cream and paprika and simmer 10 minutes. I tend to start this around noon time and let simmer very slow all day until dinner time. Melts in your mouth!

HUNTER'S STEW



Hunter's Stew image

Make and share this Hunter's Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 2h

Yield 2 quarts

Number Of Ingredients 14

1 1/2 lbs boneless venison, cut into 1/2-inch cubes
1/2 lb smoked sausage, cut into 1/2-inch slices
2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup chopped celery
2 (28 ounce) cans tomatoes, undrained and chopped
1 (12 ounce) can beer
1 teaspoon salt
1 teaspoon sugar
1/2-1 teaspoon dried rosemary
1/2-1 teaspoon dried basil
1/2 teaspoon fresh ground pepper
2 carrots, diced
2 medium potatoes, cubed

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.

Nutrition Facts : Calories 1406.5, Fat 59.9, SaturatedFat 18.3, Cholesterol 363, Sodium 3130.7, Carbohydrate 90.7, Fiber 17.3, Sugar 29.8, Protein 115.7

HUNTER'S STEW WITH BRAISED BEEF AND WILD RICE



HUNTER'S STEW WITH BRAISED BEEF AND WILD RICE image

Categories     Soup/Stew     Beef     Braise     Dinner     Healthy

Yield 8 people

Number Of Ingredients 8

3 tablespoons pure olive oil
1 1/2 pounds beef chuck in 1 piece
Kosher salt and freshly ground pepper
10 cups beef stock or low-sodium broth
3/4 cup Madeira
1/2 pound wild rice (1 1/4 cups)
1 medium onion, very finely chopped
2 carrots, coarsely chopped

Steps:

  • 1.Preheat the oven to 300°. In a large, heavy ovenproof saucepan, heat 1 tablespoon of the olive oil. Season the meat with salt and pepper and cook over high heat until browned, about 2 minutes per side. Transfer the beef to a plate and wipe out the saucepan. Add 2 cups of the beef stock and the Madeira to the saucepan and bring to a simmer. Return the meat to the saucepan, cover and braise in the oven for 2 to 2 1/2 hours, turning occasionally, until tender. 2.Heat a large enameled cast-iron casserole or soup pot over high heat. Add the wild rice and cook, stirring, until it begins to pop, about 2 minutes. Add the onion, carrots and the remaining 2 tablespoons of olive oil and cook, stirring, for 2 minutes. Add the remaining 8 cups of stock and bring to a simmer. Reduce the heat to moderate, cover, and cook until the rice is tender, about 50 minutes. 3.Remove the meat from the braising liquid and let cool slightly, then shred it. Add the shredded meat and its braising liquid to the casserole and season with salt and pepper. Simmer the stew for 5 minutes, then ladle into bowls and serve.

ITALIAN HUNTER'S STEW



Italian Hunter's Stew image

This was one of my favorite meals growing up. It's perfect for this time of year. It's easily doubled to feed a crowd. Everyone loves it! This is a very rustic dish and is delicious served with garlic cheese toast or crusty rolls.

Provided by Pam O'Connell

Categories     Beef Soups

Time 2h50m

Number Of Ingredients 14

3 Tbsp oil
2 lb beef chuck roast, boneless, cut into 2" pieces
1 tsp garlic powder
1 large onion, quartered
1 6-oz. can(s) tomato paste
1 Tbsp flour
1/2 tsp oregano, dried
1 Tbsp lawry's seasoned salt
2 16-oz. can(s) stewed tomatoes, undrained (14.5 oz. are ok, too)
1/2 c parsley flakes, dried
1 c water
3 medium carrots, cut into 1" slices
1/2 lb ziti or penne pasta
grated parmesan cheese, optional

Steps:

  • 1. In a large pot or dutch oven, heat oil over medium to medium-high heat. Add meat and start to brown on all sides. After a few minutes, add the garlic powder and onion pieces sauteing well and stirring frequently until onions are softened.
  • 2. Stir in tomato paste, flour, oregano, seasoned salt, tomatoes, parsley and water. Cover and simmer for 1 hour and 15 minutes over low heat; stirring occasionally.
  • 3. Skim off any fat. Now add carrots and simmer, covered, 45 minutes longer. Meanwhile, cook pasta according to package directions for al dente; drain well. Add pasta to the stew when it is finished cooking. Serve with grated cheese, if desired.

HAMBURGER STEW. AKA THE INFAMOUS HUNTER STEW



Hamburger stew. Aka the infamous hunter stew image

Very similar to my tomatoe soup and rice dish. That's already posted on here. But I do this kind too. This is a fancied up version I do a simpler version and would you believe...of the same name. Mine used canned veggie soup the same ground meat. And add different veggies. It's a wintertime stew. Quick one

Provided by Maria Espravnik

Categories     Vegetable Soup

Time 50m

Number Of Ingredients 11

2 lb ground turkey ,beef celery ribs, thinly sliced 2 medium potatoes, peeled and cubed 2 cups wate2 cup uncooked long grain
2 medium onions chopped
4 can(s) stewed tomato 141/2 ozs each (1lb - 2lbs fresh)
8 medium carrots , thinly sliced
4 stick celery ribs, thinly sliced
2 medium potatoe , peeled and cubed
2 c water
2 c rice, uncooked , long grain
1 1/2 - 2 Tbsp salt
2 tsp pepper
additional ingredient (for each batch of stew): 1 cup water

Steps:

  • 1. TIP AND REMINDER ADDITIONAL INGREDIENT (for each batch of stew): 1 cup water
  • 2. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened.
  • 3. Add tomatoes carrots, celery potatoes, rice and seasonings. Bring to boil
  • 4. Reduce heat simmer covered 20 or til veggies are tender
  • 5. Uncover simmer 30 mins , til thickened
  • 6. Freeze in 3-cup portions for up to 3 months. To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.

SLOW COOKER HUNTER'S STEW RECIPE - (4.6/5)



Slow Cooker Hunter's Stew Recipe - (4.6/5) image

Provided by Renna

Number Of Ingredients 6

2 pounds smoked Polish sausage, diagonally sliced into 1" slices
1 large cooking apple, peeled, cored, and sliced
1 (30-ounce) package fresh sauerkraut, 2 tablespoons juice reserved
1 medium onion, chopped
1 (14-1/2-ounce) can diced tomatoes, undrained
3 slices bacon, cooked and crumbled

Steps:

  • 1. Place all ingredients, including 2 tablespoons reserved sauerkraut juice, in a 3-1/2- or 4-quart slow cooker, layering in order listed. 2. Cover and cook on LOW setting 7 hours.

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