Wild Game Stewed In Cider Recipe - Cooking Index
February is a good time to clean out the freezer. A piece of deer, caribou, sheep, moose, bear -- even rabbits, ground squirrels, or most any critter -- can be cut up for stew meat. While winter rages outside, follow this recipe for a savory reminder of last fall's hunt.
Courses: Main Course2 lbs | 908g / 32oz | Stew meat - cut 1" cubes |
3 tablespoons | 45ml | Flour |
2 teaspoons | 10ml | Salt |
1/4 teaspoon | 1.3ml | Pepper |
1/4 teaspoon | 1.3ml | Dried thyme |
3 tablespoons | 45ml | Cooking oil |
2 cups | 474ml | Apple cider or apple juice |
1 tablespoon | 15ml | Lemon juice - (to 2) |
3 | Potatoes - peeled, quartered | |
4 | Carrots quartered | |
2 | Onions sliced | |
1 | Celery sliced |
Dredge meat in mixture of flour, salt, pepper, thyme. In 4 1/2-quart Dutch oven, brown the meat, half at a time, in the hot oil. Drain off all the fat. Return all the meat to the Dutch oven.
Stir in apple cider or apple juice and lemon and 1/2 cup water; cook and stir until mixture boils. Reduce heat, cover and simmer about 1 1/4 hours or until meat is nearly tender.
Stir in vegetables. Cook 30 minutes more or until vegetables are done.
This recipe yields ?? servings.
Source:
Alaska Department of Fish and Game at http://www.state.ak.us
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