Hunter Stew Recipes

CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN)

Steps:

• Preheat oven to 375 degrees F.
• Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
• Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
• Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.

BIGOS (HUNTER'S STEW)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
• Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
• Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
• Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
• Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

HEARTY HUNTER'S STEW

Steps:

• In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

BIGOS (POLISH HUNTER'S STEW)

Steps:

• Place sauerkraut in a large pan or casserole dish and pour in 4 cups of boiling water. Add prunes, allspice, and bay leaves. Simmer until Sauerkraut is soft, about 50 minutes.
• Pour about 1 cup of boiling water over mushrooms and soak to rehydrate, about 30 minutes. Drain and chop mushrooms, reserving the liquid.
• Heat oil in a frying pan over medium to high heat. Add onion and sausage. Saute while stirring until onion is soft and sausage is browned, about 5 minutes.
• In a separate pan, bring about 4 cups of water to a boil. Add beef, pork, and bacon. Simmer until cooked through for 20 minutes, then drain.
• When sauerkraut is soft, add the drained meat mixture, sausage-onion mixture, and soaked mushrooms; mix well. Simmer uncovered over low heat, about 20 minutes.
• Pour in red wine and cook for 15 minutes until flavors are well blended. Season with caraway seeds, marjoram, salt, and pepper. Stir in tomato puree. If the stew is too dry, pour in some of the water reserved from soaking the mushrooms, and simmer so flavors combine, about 5 minutes.

HUNTER'S STEW

Steps:

• Brown ground beef (season as you like); put in dish & add onion.
• Layer the celery, carrots, and potatoes.
• Blend the italian seasoning, salt & pepper, soups & water. Pour over mixture & blend slightly.
• Bake at 350 degrees for 2 hours or until done.
• *I usually add a 1/2 tsp of minced garlic as well. You can increase the water to 1 & 1/2 cans if it is too thick for your preferences.

BIGOS (HUNTERS STEW)

Steps:

• Melt butter in a large pan and fry the onions until golden
• Rinse the sauerkraut in cold water and drain well, and mix with the onions. Add the tomatoes
• Shred the cabbage finely and mix in, add the stock stirring well
• In another pan brown the ribs or cubed pork belly then add to the cabbage mix, thickly slice the smoked sausage (kielbasa) then brown in the same pan as u did the ribs or pork belly, add to the cabbage mix
• Allow to simmer on a low heat for one hour, season to taste. Remove from heat and leave covered for 24 hours. Refridgerate and reheat before serving.

HUNTER'S STEW

Steps:

• Crumble beef into a greased 13-in. x 9-in. baking dish. Layer with the onion, carrots, potatoes and beans. Combine soup and water; pour over beans. , Cover and bake at 375° for 2 hours or until the meat is no longer pink and vegetables are tender.

POLISH HUNTER'S STEW

Steps:

• Cook the bacon until well browned and crisp.
• Remove bacon and reserve.
• Add onion to bacon drippings and saute until golden.
• Add mushrooms and saute briefly.
• Add flour, mix, then add wine and deglaze pan.
• Combine all ingredients including the drained sauerkraut and bacon in a braising pan and add enough rather thin brown veal or chicken stock to almost cover.
• Place in a 350 degree oven with cover until meats are tender.
• Serve with a dolop of sour cream.
• NOTE: This dish has traditionally been used as way to use leftover roasts at the end of a holiday period and the above meats are only a suggestion.
• Literally any meats, fowl or game may be used and the dish is better when reheated.
• Turkey leftover from Thanksgiving would be a good use of this recipe.
• Additional cabbage may be added besides the sauerkraut if desired.

HUNTER'S CHICKEN STEW

Steps:

• Season chicken pieces with salt and pepper, and place in a large bowl. Add bay leaves, rosemary, and crushed clove of garlic; pour over wine. Let marinate for at least an hour, in the refrigerator, but preferably overnight.
• Preheat the oven to 350 degrees. Drain chicken, reserving the marinade, and pat dry with paper towels. Coat chicken pieces with flour; shaking off any excess. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until golden brown, 5 minutes per side. Remove with a slotted spoon; set aside.
• Reduce heat to medium and add the sliced garlic. Cook gently until golden brown, then add the anchovies, olives, tomatoes, and chicken pieces with their reserved marinade. Bring to a boil, and cover. Transfer to oven and cook for 1 1/2 hours.
• Skim off any fat from the surface of the sauce, and discard. Season with salt and pepper. Remove bay leaves and rosemary before serving.

SLOW-COOKER HUNTER'S STEW WITH CHICKEN

Steps:

• In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
• Cover; cook on Low setting for 6 to 7 hours.