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Hunter's Stew

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Hunter's Stew

Hunter's Stew

If you have about 45 minutes to spend in the kitchen, Hunter's Stew might be an outstanding gluten free and dairy free recipe to try. This recipe serves 12. One serving contains 1263 calories, 49g of protein, and 95g of fat. This recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up navy beans, wine vinegar, yukon gold potato, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It works well as a main course. It will be a hit at your Autumn event. Hunter Stew, Hunter's Stew, and Polish Hunter’s Stew are very similar to this recipe.

Instructions

1
Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil. Cook 2 minutes.
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BeansBeans
WaterWater
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Dutch OvenDutch Oven
2
Remove from heat. Cover and let stand 1 hour.
3
Drain the beans, and place beans in pan.
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BeansBeans
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4
Add 8 cups water; bring to a boil. Cover and cook 1 hour or until just slightly firm.
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WaterWater
5
Drain and set aside.
6
Place 3 cups water in a large stockpot; bring to a boil.
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WaterWater
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PotPot
7
Add rutabaga, and cook 5 minutes.
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RutabagaRutabaga
8
Add the potato, mushrooms, onion, carrot, and celery, and return to a boil. Reduce heat; simmer 15 minutes or until crisp-tender. Set aside (do not drain).
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MushroomsMushrooms
CarrotCarrot
CeleryCelery
PotatoPotato
OnionOnion
9
Remove and discard giblets and neck from duck. Rinse duck with cold water; pat dry. Trim excess fat.
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WaterWater
Whole DuckWhole Duck
10
Cut duck into 8 pieces.
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Whole DuckWhole Duck
11
Heat a large nonstick skillet over medium-high heat.
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Frying PanFrying Pan
12
Add duck pieces; saut 5 minutes on each side or until well browned.
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Whole DuckWhole Duck
13
Remove from pan.
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Frying PanFrying Pan
14
Add chicken pieces; saut 5 minutes on each side or until well browned.
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Chicken PiecesChicken Pieces
15
Remove from pan.
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Frying PanFrying Pan
16
Add sausage; saut 10 minutes, browning on all sides.
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SausageSausage
17
Remove from pan, and let cool. Slice sausage into 18 (1-inch) pieces.
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SausageSausage
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18
Carefully add 1/4 cup wine, scraping pan to loosen browned bits, and add pan drippings to stockpot with vegetables.
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VegetableVegetable
WineWine
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PotPot
Frying PanFrying Pan
19
Add the beans, duck, chicken, sausage, 2 3/4 cups wine, chopped parsley, vinegar, savory, thyme, salt, pepper, and broth, and bring to a boil. Reduce heat, and simmer 30 minutes. Cover stew, and chill 8 to 24 hours.
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Whole ChickenWhole Chicken
ParsleyParsley
SausageSausage
VinegarVinegar
PepperPepper
BeansBeans
BrothBroth
ThymeThyme
Whole DuckWhole Duck
SaltSalt
StewStew
WineWine
20
Skim solidified fat from surface; discard. Reheat over medium heat; stirring often to prevent scorching. Bring to a boil. Reduce heat, and simmer 10 minutes.
21
Sprinkle stew with Crisp Croutons, and garnish with parsley sprigs, if desired.
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CroutonsCroutons
ParsleyParsley
StewStew
22
Totals include Crisp Croutons
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CroutonsCroutons
DifficultyExpert
Ready In45 m.
Servings12
Health Score41
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
OccasionsFallWinter
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