Directions
- 1Cut the hindquarters of a white-tail deer into stew-sized chunks.
- 2Cut a cottontail rabbit into stew-sized pieces, keeping the legs in for added flavor.
- 3Trim as much fat as possible from the bear meat and save the fat for rendering.
- 4Set up a heavy Dutch oven over a fire and stoke the fire to make it super hot for searing.
- 5Sear the bear meat in two batches until well-browned, then remove it from the pot.
- 6Add the onions to the pot and sweat them until translucent around the edges.
- 7Add chopped garlic and celery to the pot and sauté for another minute until fragrant.
- 8Deglaze the pot, scraping up all the good stuff from the bottom.
- 9Return the three types of wild game meat to the pot.
- 10Add two cups of crushed tomatoes and four cups of beef broth to the stew, along with three bay leaves, and stir.
- 11Cover the pot and let the stew cook for about an hour.
- 12With 30 minutes left, add the potatoes and carrots to the stew and continue cooking until tender.
Ingredients
- white tail deer hindquarters
- cottontail rabbit
- bear meat
- onions
- garlic
- celery
- 4 cups beef broth
- 2 cups crushed tomatoes
- 3 bay leaves
- potatoes
- carrots
Equipment
knifecutting boardmalletheavy Dutch ovenfirewoodtongswooden spoon
Tips
- Remove as much fat as possible from the bear meat as it is typically greasy, but render the fat for later use.
- Brown the meat in batches to ensure even browning and flavor development.
- Cook bear meat above 145 degrees Fahrenheit to eliminate Trichinosis parasites.
- The stew base can be water or beef broth with crushed tomatoes.
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