Great Game Stew recipe

This is a great recipe that has been passed down - enjoy

INGREDIENTS

· 1 ½ lb meat, 1” cubes
· 1 green and one red pepper, cut into large pieces.
· 1 medium onion, cut in large pieces
· 3 medium carrots, 1” pieces
*(carrots may be served separately)
· ½ lb mushrooms, whole
· 1 can Campbell’s Beef Broth
· ¼ cup of dry red wine
· 1/5 cup of vinegar (tarragon if available)
· 1/5 cup of “Pearl River Bridge” brand, Mushroom Soy sauce
· 1 small can of tomato paste
· 1 ½ tablespoons corn starch dissolved in ¼ cup water
· 1 tablespoon coarse ground pepper (or more to taste)
· 1 teaspoon salt - to taste
· 2 teaspoons whole rosemary leaves
· ¼ teaspoon celery seed
· 2 tablespoons worcestershire sauce

METHOD
· Put meat in a bowl, sprinkle pepper, mix to coat meat
· brown meat in very hot bacon fat in a frying pan, transfer to a large stew pot.
· Fry onions in bacon fat, add to stew pot
· Add wine, broth, vinegar, tomato paste, and soy sauce to fry pan, boil and then add to stew pot
· Add veg and spice to stew
· Simmer about 1 hour
- Increase heat to slow boil and add enough corn starch mixture to thicken (most of the mixture will be needed)
Serve with red currant jelly, * carrots, and German Spatzle or egg noodles.

would it be alright to add this to the HBC cookbook that is going to print real soon?

Alison

You may wish to try this by adding the pepper seasoning towards the end, or at least when everything hits the pot.

The reason for this is that pepper has quite a bit of flavour, beyond just the heat.
When pepper is crusted on a piece of meat, and sauteed, you lose much of the flavour, and only end up wiht the heat.

However, if the HEAT is what you are after, ignore me.:cool:

Sure Alison, Go ahead and add it to the recipe book I'm pretty sure everyone who tries it will enjoy.

cheers

ooh HBC cook book may be worth pickin up seein as its hard to find good recipes for game