Hunters Stew Recipes

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HEARTY HUNTER'S STEW



Hearty Hunter's Stew image

Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. -Joyce Worsech, Catawba, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 8 servings.

Number Of Ingredients 15

2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 351 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 7g fiber), Protein 31g protein.

BIGOS (HUNTER'S STEW)



Bigos (Hunter's Stew) image

A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!

Provided by MJ46NY

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 3h45m

Yield 10

Number Of Ingredients 25

2 thick slices hickory-smoked bacon
1 pound kielbasa sausage, sliced into 1/2 inch pieces
1 pound cubed pork stew meat
¼ cup all-purpose flour
3 cloves garlic, chopped
1 onion, diced
2 carrots, diced
1 ½ cups sliced fresh mushrooms
4 cups shredded green cabbage
1 (16 ounce) jar sauerkraut, rinsed and well drained
¼ cup dry red wine
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried marjoram
1 tablespoon sweet paprika
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon caraway seed, crushed
1 pinch cayenne pepper
½ ounce dried mushrooms
1 dash bottled hot pepper sauce
1 dash Worcestershire sauce
5 cups beef stock
2 tablespoons canned tomato paste
1 cup canned diced tomatoes

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.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 15.2 g, Cholesterol 62.3 mg, Fat 23.5 g, Fiber 3.9 g, Protein 19.8 g, SaturatedFat 7.9 g, Sodium 977.8 mg, Sugar 6.5 g

HUNTER'S STEW



Hunter's Stew image

Since receiving this recipe from a friend years ago I have appreciated its meal-in-one convenience. While it bakes, I can concentrate on other things I enjoy doing. - Anne Reynolds, Sprakers, New York

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 4 servings.

Number Of Ingredients 7

1 pound lean ground beef (90% lean)
1 medium onion, chopped
3 medium carrots, sliced
3 large potatoes, peeled and sliced
1 package (9 ounces) frozen cut green beans, thawed
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/3 cups water

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.

Nutrition Facts : Calories 496 calories, Fat 9g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 613mg sodium, Carbohydrate 73g carbohydrate (17g sugars, Fiber 9g fiber), Protein 30g protein.

HUNTER'S STEW



Hunter's Stew image

This is my brother's recipe adapted for the oven. When my brother goes out with his hunting buddies, he uses a disposable foil turkey pan with foil as a lid, combines the ingredients in the pan, places the pan over the coals at noon and it's done by the time they get out of the woods.

Provided by Mercy

Categories     Stew

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 9

5 -8 lbs pork roast or 5 -8 lbs venison roast
8 medium potatoes, peeled and whole
10 carrots, peeled and whole
4 onions, peeled and whole
16 ounces whole mushrooms
1 medium cabbage, cut into thick wedges
1 (16 ounce) bottle zesty Italian salad dressing
2 (10 3/4 ounce) cans condensed cream of mushroom soup
salt and pepper, to taste

Steps:

  • Brown the roast on all sides and place in a large Dutch oven or roasting pan with a lid.
  • Pile the vegetables on top of the roast and pour the dressing and soup over all.
  • Season with salt and pepper, cover, and bake for 2 to 2 1/2 hours.

Nutrition Facts : Calories 836.6, Fat 32.9, SaturatedFat 8.4, Cholesterol 187.1, Sodium 1409.3, Carbohydrate 69.1, Fiber 11.2, Sugar 18.2, Protein 71.6

BIGOS (POLISH HUNTER'S STEW)



Bigos (Polish Hunter's Stew) image

Bigos is almost a Polish national dish. This is a traditional recipe from Poland. Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds and more. The longer it cooks, the better it tastes.

Provided by Olenka

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h50m

Yield 6

Number Of Ingredients 17

9 cups boiling water, divided
3 pounds sauerkraut - rinsed, drained and chopped
15 pitted prunes
5 whole allspice berries
3 bay leaves
1 cup dried mushrooms
2 tablespoons vegetable oil
2 onion, chopped
1 Polish sausage, sliced
½ pound beef stew meat, cubed
½ pound boneless pork shoulder, cubed
½ cup bacon strips, diced
1 tablespoon caraway seeds
1 teaspoon dried marjoram
salt and pepper to taste
¾ cup red wine
3 tablespoons tomato paste

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.

Nutrition Facts : Calories 656.8 calories, Carbohydrate 54.2 g, Cholesterol 90 mg, Fat 34.8 g, Fiber 12.4 g, Protein 32.9 g, SaturatedFat 10.6 g, Sodium 2486.1 mg, Sugar 18.3 g

HUNTER'S STEW



Hunter's Stew image

I'm not really sure why this is called Hunter's stew -- there isn't any wild game in it. It is super easy to throw together & is a wonderful meal on a chilly night!! It is a thick stew I serve in bowls but could actually be served over biscuts.

Provided by irayd8u

Categories     < 4 Hours

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef
1/2 cup celery, chopped
5 potatoes, sliced
1 (10 ounce) can cream of mushroom soup
1 onion, chopped
1 cup carrot, sliced
1 (10 ounce) can tomato soup
1 (10 ounce) can water
1 -2 teaspoon italian seasoning
salt & pepper

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.

Nutrition Facts : Calories 465.4, Fat 20.3, SaturatedFat 7.5, Cholesterol 77.1, Sodium 671.9, Carbohydrate 44.4, Fiber 5.4, Sugar 7.7, Protein 26.6

HUNTER'S CHICKEN STEW



Hunter's Chicken Stew image

This delicious recipe is from "Jamie's Italy," by Jamie Oliver.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

1 chicken (4 1/2 pounds), cut into 8 pieces, or one 4 1/2-pound package chicken parts
Coarse salt and freshly ground black pepper
8 bay leaves
2 sprigs fresh rosemary
3 cloves garlic, 1 crushed, 2 sliced
1 bottle (750 ml) Chianti
All-purpose flour, for dusting
2 tablespoons olive oil
6 anchovy fillets
1/2 cup green or black olives, pitted
1 can (28 ounces) plum tomatoes, crushed gently

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



Slow-Cooker Hunter's Stew with Chicken image

Dig into a simple dish of chicken slow-cooked with bell peppers, convenient canned mushrooms, and hearty garbanzo beans.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h15m

Yield 4

Number Of Ingredients 6

3 boneless skinless chicken breast halves, cut into 2x1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, thinly sliced
1 (15-oz.) can garbanzo beans, drained
1 (14-oz.) jar (about 1 1/2 cups) tomato pasta sauce
1 (8-oz.) can mushroom pieces and stems, drained

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.

Nutrition Facts : Calories 385, Carbohydrate 55 g, Cholesterol 55 mg, Fat 1, Fiber 11 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 1/2 Cups, Sodium 930 mg, Sugar 12 g

BIGOS (HUNTERS STEW)



Bigos (Hunters Stew) image

My favourite Polish recipe, great for those cold winter nights.

Provided by annhughes2

Time 1h30m

Yield Serves 8

Number Of Ingredients 0

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.

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BIGOS (HUNTER’S STEW) RECIPE | BON APPéTIT
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2018-10-23 Step 1. Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown and crisp, 10–12 minutes. Transfer …
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  • Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown and crisp, 10–12 minutes. Transfer bacon to a small bowl with a slotted spoon; set aside. Cook kielbasa in bacon fat in pot, stirring occasionally, until golden brown, about 10 minutes. Transfer to a medium bowl with tongs; set aside.
  • Reduce heat to medium-low, add garlic to same pot, and cook, stirring often, until just beginning to turn golden brown, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste darkens slightly in color and begins to stick to pot, about 2 minutes. Add paprika, coriander, cumin, and cayenne and cook, stirring constantly, just until fragrant, about 30 seconds. Immediately add onions and turn to coat. Increase heat to medium-high, pour in wine, and cook, scraping up browned bits from bottom of pot, until smell of the alcohol cooks off, about 3 minutes. Stir in salt, then add cabbage, carrots, apple, potatoes, sauerkraut, stock, and reserved bacon. Bring to a simmer. Cover, reduce heat, and simmer gently, mixing well halfway through, 1 hour. Mix in reserved kielbasa. Cover and cook until bacon is tender, cabbage is meltingly soft, and potatoes are cooked through, 30–60 minutes.
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A TRADITIONAL RECIPE FOR HUNTER’S STEW WITH MUSHROOMS
Chop the mushrooms and set aside. In a large, heavy pot, heat the sunflower oil over medium-high heat and brown the meat pieces in batches, seasoning with salt and juniper. Be careful not to crowd the pan. Cook each batch about 10 to 15 minutes. Remove the browned meat to a platter. Reduce the heat and add the onions, mushrooms, oregano, and ...
From incrediblemushrooms.com
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Top Asked Questions

How to cook Hunter’s chicken stew?
Known as poulet chasseur, hunter’s chicken is a rich, robust stew that will keep you warm all winter long. In a small pot, bring the broth to a boil. Remove from the heat. Add the dried mushrooms and let sit for 15 minutes to rehydrate.
How to cook beef stew meat?
Directions In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. 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.
Is there a traditional stew recipe?
Traditionally, there was a pot with some bigos cooking almost in permanence. There is no strict recipe and variations are endless. Hunters use to come back from a hunt and would put the meat they brought back in the stew, making it a different stew every time.
Is Polish Hunter's stew easy to make?
Our Test Kitchen's easy take on this old world classic Polish Hunter's Stew is sure to stick to your ribs on a chilly night. Made in a slow cooker, it can't get any easier than this!

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