Best Hunters Stew Jachtschotel Recipes

JACHTSCHOTEL

Jachtschotel image

Literally 'Hunters' Stew', Jachtschotel is popular throughout the Netherlands and is an excellent way of using leftover meat and potatoes

Provided by Jerry Pank

Categories fruit recipe,fruit platter,fruit dish, main course,main recipe,primary dish,primary meal,main meal,main-course,primary-course, meat recipe,meat dish,carnivore food,carnivore,flesh cookery,meat course,meaty grub,meat dinner, cooking with potatoes,potato dish,potato recipe

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

225 g onions, peeled and sliced
90 g butter
340 g cooked meat, poultry or game, finely chopped
285 ml meat stock
450 g cold, mashed potatoes
225 g cooking apples, peeled and very thinly sliced
1 tablespoon breadcrumbs

Steps:

Melt half of the butter in a pan and add the onions.
Fry until soft and golden-brown and mix with the stock and the meat.
Grease a casserole or baking dish with 15 g of butter.
Add half the meat, in a layer, in the bottom of the dish.
Cover with half the potatoes and then all of the apples.
Add the remaining meat and finish with a layer of the remaining potatoes.
Sprinkle with the breadcrumbs and pour over the remaining 30 g butter which has been melted.
Bake for 20 minutes.

Nutrition Facts : ServingSize 1 Serving, Calories 571 calories

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

Ingredients

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

Ingredients

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.

JACHTSCHOTEL (MEAT AND POTATO CASSEROLE)

Jachtschotel (Meat and potato casserole) image

This is an old Dutch recipe. Options have been noted for making it lighter in fat and calories. The flavor doesn't change much when making it lower fat. Nutmeg is very common in Dutch cooking. It's used to flavor vegetables and meats. You might use it lightly until you are used to the taste in this type of dish. We love it. Maggi aroma (dark liquid in a small bottle)is found in the ethnic foods isle in my supermarket. It could also be found near the gravy seasonings or condiments. If you can't find it at all, try a little soy sauce or Worcestershire, although the taste will be somewhat different.

Provided by PanNan

Categories Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs cooked potatoes
2 cups milk or 2 cups beef broth
4 tablespoons butter (optional)
nutmeg
corn flake crumbs or breadcrumbs
2 onions
4 tablespoons butter or 4 tablespoons broth, for lower fat
1 1/2-2 cups left over beef, chopped (such as roast or steak)
1/2 cup beef broth, seasoned with
maggi seasoning
bay leaf
pepper
ground cloves, to taste

Steps:

Mash the potatoes, milk, butter and nutmeg.
Set aside.
Saute onion in butter or broth until tender.
Add the left over beef and broth with seasonings.
Simmer gently until the meat is tender and well seasoned- about 20 minutes (you may need to add broth to keep it moist).
Remove bay leaf.
Butter a small casserole dish.
Place 1/3 of potato puree in bottom of casserole.
Top with 1/2 of beef/onion mixture.
Layer 1/3 of potato puree on top of beef and top that with rest of beef mixture.
Finally smooth the remaining puree on top.
Coat with corn flake crumbs (or bread crumbs) and a few pats of butter and broil for 10- 15 minutes until brown.