Recipe courtesy Robin Volk and Carol Barnett
Marinade:
1 (12-ounce) can beer
1 small onion, medium dice
1/4 cup yellow mustard
3 tablespoons Worcestershire sauce
2 tablespoons oil
2 tablespoons brown sugar
4 cloves garlic, minced or crushed
6 juniper berries, crushed (optional)
2 bay leaves
12 peppercorns or 2 teaspoons ground black pepper
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
Stew:
2 tablespoons bacon fat or oil
3 to 4 pounds mixture of wild game meat, cut into 1-inch cubes (1 pound venison, 1 pound elk, 1 pound goose, 1/2 pound wild game sausage) possible substitutions: rabbit (boned), quail, sage grouse, duck, pheasant, or domestic meats: such as lamb, chicken, pork, beef, or any type of sausage
1 medium onion, medium dice
2 cups red wine
2 cups stock (game or chicken)
1 teaspoon grated nutmeg
1/2 teaspoon cayenne
2 to 3 carrots, sliced
3 stalks celery, sliced
1/2 pound mushrooms, sliced
2 1/2 cups peeled and cubed potatoes
1 turnip, peeled and cubed
(Additional vegetables can be added: corn, peas, sliced cabbage, beans, and tomatoes)
Salt
Pepper
Chopped parsley leaves, for garnishFor the marinade: Whisk all ingredients together. Pour marinade over meat. Marinate meats in the refrigerator for at least 2 hours or overnight. Drain meat, reserving marinade. Strain marinade and set aside.
To Assemble Stew:
Add bacon fat to large Dutch oven over medium-high heat. Add meat and saute until browned, about 8 minutes. Add onions and saute briefly. Deglaze with wine. Add stock and strained marinade. Add nutmeg and cayenne pepper. Add chopped vegetables. Season with salt and pepper, to taste. Cover and bake:
3 hours at 275 degrees F or 2 hours at 300 degrees F or 1 1/2 hours at 350 degrees F. or cook in a crock pot for 6 to 8 hours. Serve hot, garnish with chopped parsley. Yield: 6 to 8 servings
Prep Time: 50 minutes
Inactive Prep Time: 2 hours
Cook Time: 3 hours 15 minutes
Difficulty: Medium
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