HUNTER'S STEW

Hunter's Stew image

This is my brother's recipe adapted for the oven. When my brother goes out with his hunting buddies, he uses a disposable foil turkey pan with foil as a lid, combines the ingredients in the pan, places the pan over the coals at noon and it's done by the time they get out of the woods.

Provided by Mercy

Categories Stew

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 9

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Ingredients

5 -8 lbs pork roast or 5 -8 lbs venison roast
8 medium potatoes, peeled and whole
10 carrots, peeled and whole
4 onions, peeled and whole
16 ounces whole mushrooms
1 medium cabbage, cut into thick wedges
1 (16 ounce) bottle zesty Italian salad dressing
2 (10 3/4 ounce) cans condensed cream of mushroom soup
salt and pepper, to taste

Steps:

Brown the roast on all sides and place in a large Dutch oven or roasting pan with a lid.
Pile the vegetables on top of the roast and pour the dressing and soup over all.
Season with salt and pepper, cover, and bake for 2 to 2 1/2 hours.

Nutrition Facts : Calories 836.6, Fat 32.9, SaturatedFat 8.4, Cholesterol 187.1, Sodium 1409.3, Carbohydrate 69.1, Fiber 11.2, Sugar 18.2, Protein 71.6

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