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Wild Game Stewed In Cider

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 Course

Recipe Ingredients

2 lbs 908g / 32ozStew meat - cut 1" cubes
3 tablespoons 45mlFlour
2 teaspoons 10mlSalt
1/4 teaspoon 1.3mlPepper
1/4 teaspoon 1.3mlDried thyme
3 tablespoons 45mlCooking oil
2 cups 474mlApple cider or apple juice
1 tablespoon 15mlLemon juice - (to 2)
3   Potatoes - peeled, quartered
4   Carrots quartered
2   Onions sliced
1   Celery sliced

Recipe Instructions

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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