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Venison Vegetable Soup


1 tablespoon vegetable oil
1 pound venison, cut into cubes
1 cup diced onion
1 (16 ounce) package frozen mixed vegetables
2 (14.5 ounce) cans peeled and diced tomatoes with juice
3 cups potatoes, peeled and cubed
4 cups water
1 tablespoon white sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce

Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.
Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.

Excellent Venison Soup


2 pounds ground venison
1 onion, chopped
1 parsnip, sliced
3 potatoes, cubed
3 carrots, sliced
1/2 rutabagas, peeled and cubed
1 (16 ounce) can whole peeled tomatoes, with liquid
3 cubes beef bouillon cube
3 cups water
1/2 medium head cabbage, coarsely chopped
1 bay leaf
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper

Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.

Maine Venison Stew


2 pounds venison stew meat
8 medium potatoes, peeled and cubed
3 medium onions, diced
3 stalks celery, diced
8 large carrots, peeled and diced
3 cubes beef bouillon
2 (14.5 ounce) cans beef broth
2 tablespoons browning and seasoning sauce
2 cups frozen green peas (optional)
2 cups fresh mushrooms, sliced (optional)
salt and pepper to taste
1/2 cup cornstarch
1 cup water


Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a kettle. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.

Venison Stew I


2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
1/4 cup all-purpose flour
1/4 cup water

In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Add potatoes and carrots; cook until tender.
Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Makes 7 to 8 servings.

Italian Hunter’s Chicken Stew Recipe

Hunter’s Chicken is found across Northern Italy, with many variations. This version uses meaty boneless chicken thighs and is full of onions, mushrooms and tomatoes. It’s also delicious served over egg noodles.


2 tablespoons extra-virgin olive oil
3 medium onions, finely chopped
2 cloves garlic, minced
1/2 cup all-purpose flour
4 lbs (12) boneless skinless chicken thighs , fat trimmed
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper (plus more to taste)
1 cup dry white wine (or vermouth)
1 1/2 pounds cremini mushrooms (halved or quartered, depending on size)
15 oz diced tomatoes
1 cup reduced-sodium chicken broth
4 g (2) bay leaves
2 teaspoons chopped fresh rosemary (or 3/4 teaspoon dried)
1 tablespoon fresh basil, thinly sliced
Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.

Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.

Cook the chicken in 2 batches in the Dutch oven, using 1 tablespoon oil for each batch. Cook over medium-high heat, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer the chicken to a plate.

Pour wine (or vermouth) into the pot and cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves and rosemary. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour.

Remove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat and cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan.

Gently stir in basil. Serve the stew over polenta, gnocchi, or noodles.

Polish Hunter’s Stew Recipe – Bigos

Bigos is considered the national dish of Poland. It’s a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries. It was traditionally served at the start of the hunting season, from fall through Mardi Gras, or until the family’s supply of barrel-cured sauerkraut ran out! Today, it’s enjoyed year-round.

Any combination of game, beef, pork, poultry and vegetables works. This recipe is just one version. Bigos also is an excellent way to use up leftover cooked meats, and for the family hunter’s quota of venison.

1 cup pitted prunes
1/2 ounce dried Polish or porcini mushrooms
2 cups boiling water
1 tablespoon bacon drippings or vegetable oil
1 medium onion, chopped
1 small head fresh cabbage, chopped
1 pound sauerkraut, rinsed well and drained
1/2 pound smoked Polish sausage (“kielbasa”), cut into 1-inch pieces
1/2 pound cooked fresh Polish sausage (“kielbasa”), cut into 1-inch pieces
1 pound leftover meat, cut into 1-inch pieces
3 large tomatoes, peeled and chopped
1 cup dry red wine, preferably Madeira
1 bay leaf
Salt and black pepper to taste

Place prunes and dried mushrooms in a medium bowl. Pour over boiling water and let steep 30 minutes or until mushrooms have softened. You may chop the mushrooms and prunes, but leaving them whole makes for a chunkier dish. Set aside with soaking liquid.

Meanwhile, in a Dutch oven or large pot with a lid, saute onion and fresh cabbage in bacon drippings or vegetable oil.

When cabbage has collapsed by half, add sauerkraut, meats, tomatoes, wine, bay leaf and reserved mushrooms and prunes and their soaking liquid, being careful not to pour off the sediment in the bottom of the bowl. Mix well.

Bring to a boil over medium heat. Lower heat and simmer covered for about 1 1/2 hours, stirring occasionally and adding liquid as needed to prevent burning.

When ready to serve, remove bay leaf and any bones from meats. Portion into heated bowls and garnish with a piece of “frisee” or other fancy greens to resemble the feather in a hunter’s hat. Accompany with whole, peeled and boiled potatotes.

The longer this cooks, the better it tastes, and it’s even better served the next day. It’s a natural for outdoors cooking in a cast-iron kettle winter or summer. The dish lends itself well to potlucks and tailgate parties, slow cookers and freezes well.

Nutting time is here.

It’s time to hit the trees and start gathering up the nuts for winter cooking.

Don’t forget the acorns as well if you flush the tannin from them by soaking in clean running water then they make great flour for flat cakes and a delicious thickener for stews.

Pit cooking

Dig a pit about 1-2 feet (30-60 cm) deep. The diameter should be equal to the depth.

· Pack the bottom of the pit and the walls.

· Cover the bottom with the hot stones and add a thin layer of soil on top.

· Wrap your meat in fresh green plant parts, such as leaves or moss.

· Place the package in the pit.

· Add a thin layer of soil on top and then more hot stones.

· Cover with earth or sand.

Hot stone cooking:

Simply light a fire above a bed of non-porous stones. Don’t use soft, porous stones with a high moisture content, which might explode on heating. This cooking method is ideal for fish, thin meat slices and frying eggs.

· Let the fire burn for an hour or more. In the meantime, prepare your food.

· Brush away fire and embers with a handful of long grass.

· Cook food directly on the hot rocks. Use it, as you would use a frying pan.

Vegetable Crackers

Vegetable Crackers

2 cups Flour
1 tbsp Oil
1/4 cup Dried vegetable flakes
1/4 cup Sugar
1 tsp Salt
1/2 tsp Baking soda
1/4 cup Shortening, room temp.
2 tsp Mixed herbs (parsley, chives, oregano, savory, thyme, tarragon, etc.)
1 tsp Celery salt
3/4 cup Warm water

Put vegetable flakes in blender and buzz until powdered. In a bowl, stir all ingredients except water until blended. Add water; stir until blended and a smooth dough forms. Divide in half, cover and let stand 10 minutes.

Place half the dough on lightly oiled 17 x 14 inch baking sheet and roll out to edges (dough will be very thin). Use extra flour as needed to keep the dough from sticking to the rolling pin. Prick all over with a fork and cut in 1 1/2 inch squares.

Bake at 400 degrees for 10 minutes or until crisp but not too brown. Remove to racks to cool. Repeat with remaining dough. Source: Unknown