Forrest Stew w elk, deer and squirrel

[wapiti792]

This is my go-to comfort food stew made with as much as I can get from the garden and a few canned veggies as well as protein from the field. You will need:

4 TBS crushed garlic or 5 garlic cloves chopped
2 stalks of celery
2 carrots chopped
2 green peppers chopped
1 large onion chopped
10 or 12 button mushrooms chopped
1 can of tomatoes, diced
1 can of black beans (or 1 cup soaked blacked beans)
1 can of whole kernel corn
Large stock pot (love my cast iron)
Pressure cooker (optional)
2 squirrels
2 pounds of deer rump roast sliced in cubes
2 pounds of elk steak cut in cubes
4 peeled potatoes cut same size as the elk/deer
1/2 cup veg oil
1 quart beef stock or stock from pressure cooker
2 bay leaves
Salt and pepper to taste
Pinch of red pepper

Step 1: oil to pot and over fairly high heat brown elk and deer. Brown don't cook and never crowd the pan. Slight crust only. Pull cubed, brown meat aside and leave oil for veggies along with drippings from browned meats. While this is going cook the 2 squirrels in pressure cooker with 1 qt of water. 5 minutes only, then allow the pressure to dissipate as you brown the elk/deer. Pluck the meat off the squirrel and set aside. Save stock or use beef stock as substitute. You can also pressure cook tougher cuts of elk, bear etc and save stock for this recipe, too.

   
*Beautiful meats
   
*Root veggies and other good stuff

Step 2: to the empty oiled pot adding the root veggies holding corn, beans, taters until later. Cook until soft then add stock from above along with the pulled squirrel, elk and deer. Summer with a slight boil for 2 hours allowing the protein to break down and soften.
   
*Browned meats
   
*Added to veggies prior to stock

[wapiti792]

Step 3: after two hours the stock will start to dry up some. Add water as needed or just add the tomatoes, corn, beans and potatoes which will rehydrate the dish. I usually start adding salt, pepper, red pepper and sometimes a little parsley for color and flavor.
 
*peeled potatoes
 
*Pressure cooker...nothing to fear. Great for protein breakdown

Step 4: I just keep adding spices for taste and allow the potatoes to soften. It is your choice to cook it down to a paste or serve it like soup. I personally end up with a thick pleasant paste. Today I did not not as I had some friends who normally don't eat wild game over. I wanted the flavors of the protein and veggies there with identifiable parts of meat, corn, etc. Serve with a crusty bread like French and save some dough and serve with boxed wine...we ain't snooty here    

 

[neuse]

Nice. Good cold weather food.

[bretto]

This looks good Mike. I might have to give this a try Tuesday. Have to thaw out some meat tomorrow.

Don't have any Squirrel right now but a couple of rabbits or a pheasant breast might have to play along. LOL

bretto