Jim Zumbos Unreal Stew For Gamey Meat Recipes

JIM HARRISON'S CARIBBEAN STEW

Jim Harrison's Caribbean Stew image

Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more than three decades later, after Harrison's death in 2016. The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways. Parboiling the ribs allows the recipe to come together relatively quickly, and the cooking otherwise is totally serial: one step after another until you slide the pot into the oven and allow the heat to do its work. Substitute different meats, or fewer, if you like, depending on availability.

Provided by Sam Sifton

Categories soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds pork spareribs, cut into single ribs
2 tablespoons neutral oil, like canola or grapeseed
4 chicken thighs, bone-in and skin-on
Kosher salt and freshly ground black pepper, to taste
4 Italian sausages, hot or sweet
1 large yellow onion, peeled and sliced
4 cloves of garlic, peeled and minced
1/4 cup tomato paste
1 tablespoon plus 1 teaspoon red-wine vinegar
1 tablespoon plus 1 teaspoon lemon juice
3 tablespoons hot-pepper sauce, ideally one made with Scotch bonnet peppers, or to taste
1 cup chicken stock, homemade or low-sodium
1/2 teaspoon white sugar
4 dashes Worcestershire sauce
1 1/2 teaspoons chile powder
1 1/2 teaspoons paprika

Steps:

Place spareribs in a pot, and cover with water. Place pot over high heat, and bring to a boil. Lower heat slightly, and cook, covered, for 15 or 20 minutes, then remove ribs to a large bowl and discard the water.
While the ribs cook, pour the oil into a Dutch oven set over high heat, and swirl it around. Season the chicken thighs with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan, skin-side down. Brown the chicken aggressively, about 5 to 7 minutes per side, then add the chicken to the bowl with the ribs. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the ribs. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.
Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 43 grams, Carbohydrate 9 grams, Fat 72 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 22 grams, Sodium 894 milligrams, Sugar 4 grams, TransFat 0 grams

JIM ZUMBO'S UNREAL STEW FOR GAMEY MEAT

Jim Zumbo's Unreal Stew for Gamey Meat image

If you hunt, you already know that Jim Zumbo knows how to make any game, no matter how tough, taste great! This can be cooked in a slow cooker or in a Dutch oven. Per Ammoland.com, this is Jim Zumbo's favorite recipe. Jim goes for taste, not dietary concerns. This recipe can be cooked at a camp site, if someone has mess duty while others hunt. If cooking all in 1 pot, drain off the excess fat before Step 2; otherwise, use a skillet for bacon and browning and a Dutch oven or slow cooker for the rest.

Provided by Whats for Dinner Hon

Categories Stew

Time 3h35m

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

1/2 lb sliced bacon
2 lbs venison, cut in 1-inch cubes
2 quarts water
1 large onion, roughly diced
5 celery ribs, stalks and leaves roughly diced
3 bay leaves
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1 teaspoon parsley
1 yellow bell pepper, roughly chopped
1 red bell pepper, roughly chopped
12 dashes teriyaki sauce
2 tablespoons A.1. Original Sauce
30 g brown gravy mix or 5 tablespoons brown gravy mix
30 g chicken gravy mix or 5 tablespoons chicken gravy mix
36 g chili seasoning mix or 5 1/3 tablespoons chili seasoning mix
6 fresh mushrooms, roughly diced
1 (16 ounce) can tomato juice
4 medium tomatoes, roughly diced or 1 (14 1/2 ounce) can diced tomatoes
4 medium potatoes, roughly diced
4 medium carrots, roughly diced

Steps:

In skillet, brown bacon, then set cooked bacon aside until Step 2. Brown meat in bacon grease until it loses its pink color.
Place meat and bacon in Dutch oven or slow cooker and cover with 2 inches of water. Add "Round 2" vegetables and seasonings. Cook for 2 or more hours until meat is tender, adding water as necessary.
After meat is tender, add "Round 3" vegetables and seasonings. Cook for 30 minutes.
Add "Round 4" vegetables and cook until vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 869.1, Fat 33.5, SaturatedFat 11.3, Cholesterol 230.6, Sodium 1997.9, Carbohydrate 73.5, Fiber 11.4, Sugar 16.4, Protein 68.9

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