Ingredients for Hunter Stew
- Rabbit
- Dry Red Wine
- Water
- 4 slices bacon (pork or turkey)
- Beef Bouillon Cube
- Bay Leaves
- Dried Parsley
- Onion
- Garlic Cloves
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How to Make Hunter Stew
- Season 1.5 lbs of meat (venison, chicken, duck, etc.) with 1 tsp salt and 1/2 tsp black pepper. Lightly dust with 1/4 cup all-purpose flour.
- In a large, deep frying pan, cook 4 slices of bacon (pork or turkey) over medium heat until cooked through but not crispy. Remove bacon and set aside.
- Brown the seasoned meat in the bacon grease until browned on all sides.
- Chop the cooked bacon into bite-sized pieces. Add the bacon back to the pan along with 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 3 cloves garlic (minced), 1 tbsp tomato paste, 1 tsp dried thyme, 1/2 tsp dried rosemary, 4 cups beef or chicken broth, 1 cup chopped potatoes, 1 bay leaf, and 1/2 cup chopped fresh parsley.
- Bring the mixture to a boil over high heat.
- Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the meat is fork-tender. Stir occasionally.
- Remove bay leaf before serving. Season to taste with additional salt and pepper.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
6g
Fat
27g
Carbs
1g
