Sunday, January 9, 2011

Mixed Game Stew

With it being winter and cold, I wanted to make a dish that would warm me up.  I had bought some mixed game (pheasant, partridge, rabbit, venison)  at the butchers and was wondering what to do with it.  Then I thought a nice, warm, hearty stew would hit the spot.  I pretty much knew what I was going to put in it but still browsed online to get see how else I could jazz it up.  So this is a combination of recipes along with some alterations I made along the way.

Mixed Game Stew
1lb wild game (beef would do just fine)
1/4 cup all-purpose flour
2-3 tbsp of extra virgin olive oil
1 tsp salt
1/8 tsp ground black pepper
500mL (about 4 cups) beef stock
1 onion finely diced
1/4 tsp paprika
2-3 cloves of garlic, minced (I eat garlic like candy but you can add as much as you want)
1 tbsp Worcestershire sauce
1 tsp of dried oregano
1 tsp of dried basil
2 tbsp of ketchup
2 tbsp of A1 sauce
2 bay leaf
3 carrots chopped into bite size pieces
2 potatoes chopped into bite size pieces
2 celery stalks chopped
3/4 cup frozen corn kernels
4 tablespoons plain flour  

Toss the meat in seasoned flour and then, in a medium stock pot, brown beef in EVOO. Add the beef stock, salt, pepper, onion, paprika, garlic, Worcestershire sauce, oregano, basil and bay leaves. Bring to a boil, cover and simmer for 15 minutes.

For added flavor and also for thickening purposes add in the ketchup, A1 sauce and another dash of Worcestershire sauce.  You could also throw in a tablespoon of BBQ sauce as well.  I know it sounds strange but it turned out great!  Simmer for 45 minutes. 

Add carrots, celery and potatoes and simmer for 45 minutes or until tender.  Taste to see if it needs additional seasoning and add accordingly.   

Add the frozen corn kernels and 1 tablespoon flour or cornstarch and mix in order to thicken the stew. After mixing let sit for a few minutes.  If not to desired thickness add more flour or cornstarch until you are happy.  

Serve as is or with a nice slice of fresh buttered bread.

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