American Hunter Stew

• 1½ pounds cubed venison stew meat
• 1 pound cubed squirrel or rabbit
• 2 cups onions, finely chopped
• ½ cup celery, diced
• 1 cup carrots, finely chopped
• 2 cups potatoes, diced
• ½ cup parsnips (optional)
• 1½ cups fresh tomatoes, diced
• 1½ cups all purpose flour, approximately (to dredge meat)
• 1 cup dry Sherry or Marsala wine
• ½ teaspoon thyme leaves
• 3½ cups water
• ½ cup canola or other quality oil for cooking
• 2 tablespoons gravy enhancer (Gravy Master)
• 4 tablespoons ketchup
• salt and pepper to taste

In a large stainless steel pot or cast iron dutch oven, over medium heat, sauté onions, carrots, and celery in two tablespoons oil. Once onions become transparent, remove mixture from pot and set aside. Reduce heat to low.

Add remaining oil to pot and while waiting for it to warm up to temperature, generously flour stew meat. Return temperature to medium and sauté all meat until it is evenly browned. Quickly add five to six tablespoons of your leftover flour, sprinkling over meat and stirring until all oil is absorbed. This is the thickening agent. Once mixture begins to bubble, allow to cook for three to four minutes, stirring constantly.

Carefully add wine, deglazing the pot and stirring as you do. Next add water, tomatoes, onions, celery, and carrot mixture and mix thoroughly. Reduce heat to low. Simmer for about one hour, stirring from time to time to prevent sticking.

Now add potatoes, parsnips, ketchup, gravy enhancer, and thyme. Stir well and continue to simmer until potatoes are done. They should drop off easily when speared with a fork.

Salt and pepper to taste.

Yield: 6-8 servings

Brian V. Cannavaro
Kalispell, MT

Hunter Services Department
National Rifle Association
12250 Waples Mill Road
Fairfax, VA 22030
Attn: Janice Taylor