Peppered Game Stew
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Credit: Lee Keener, Executive Chef, Parkhurst Dining, Pittsburgh
The National Culinary Review, November/December 2014
1/3 cup all-purpose flour
¼ t. salt
1/8 t. pepper
½ lb. venison, elk, bison, etc., cut in 1-inch cubes
1 whole rabbit, broken down into eighths
2 T. bacon drippings or canola oil
1/3 cup chopped onion
1 cup water
1 small tomato, peeled, chopped
1 t. cider vinegar
1 small garlic clove, minced
1 bay leaf
1 small carrot, sliced
1 small potato, peeled, cubed
¼ cup chopped celery
1/8 t. cayenne pepper
1. In large resealable plastic bag, combine flour, salt and pepper. Add meats, a few pieces at a time; shake to coat.
2. In large heavy saucepan, brown meat in bacon drippings on all sides. Add onion; cook and stir 1 minute. Stir in water, tomato, vinegar, garlic and bay leaf. Bring to a boil. Reduce heat; cover. Simmer 1-1½ hours, or until meat is tender.
3. Stir in carrot, potato, celery and cayenne pepper; return to a boil. Reduce heat; cover. Simmer 30-35 minutes, or until vegetables are tender.
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