Hunter's Stew

Name: Hunter's Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons black pepper; 227 grams cups quartered cremini or button mushrooms (about; 710 milliliters Cabernet or other dry red wine, divided; 237 milliliters chopped carrot; 237 milliliters chopped celery; 340 grams chicken drumsticks (about; 340 grams chicken thighs (about; 473 milliliters Crisp Croutons; 454 grams dried cranberry, Great Northern, or navy beans; 2 teaspoons dried thyme; 3 kilograms dressed domestic duck, fresh or thawed; 118 milliliters chopped fresh flat-leaf parsley; 404 grams fat-free, less-sodium beef broth; 473 milliliters chopped onion; 2 Tbsps red wine vinegar; 591 milliliters (1-inch) chopped peeled rutabaga or turnip; 2 teaspoons salt; 2 teaspoons dried summer savory; 255 grams sweet turkey Italian sausage or smoked turkey and duck sausages (such as Gerhards); 3 liters water, divided; 710 milliliters (1-inch) cubed red or Yukon gold potato

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

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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Beans

Water

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Dutch Oven

Remove from heat. Cover and let stand 1 hour.

Drain the beans, and place beans in pan.

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Beans

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Frying Pan

Add 8 cups water; bring to a boil. Cover and cook 1 hour or until just slightly firm.

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Water

Drain and set aside.

Place 3 cups water in a large stockpot; bring to a boil.

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Water

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Pot

Add rutabaga, and cook 5 minutes.

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Rutabaga

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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Mushrooms

Carrot

Celery

Potato

Onion

Remove and discard giblets and neck from duck. Rinse duck with cold water; pat dry. Trim excess fat.

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Water

Whole Duck

Cut duck into 8 pieces.

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Whole Duck

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add duck pieces; saut 5 minutes on each side or until well browned.

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Whole Duck

Remove from pan.

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Frying Pan

Add chicken pieces; saut 5 minutes on each side or until well browned.

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Chicken Pieces

Remove from pan.

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Frying Pan

Add sausage; saut 10 minutes, browning on all sides.

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Sausage

Remove from pan, and let cool. Slice sausage into 18 (1-inch) pieces.

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Sausage

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Frying Pan

Carefully add 1/4 cup wine, scraping pan to loosen browned bits, and add pan drippings to stockpot with vegetables.

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Vegetable

Wine

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Pot

Frying Pan

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 Chicken

Parsley

Sausage

Vinegar

Pepper

Beans

Broth

Thyme

Whole Duck

Salt

Stew

Wine

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.

Sprinkle stew with Crisp Croutons, and garnish with parsley sprigs, if desired.

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Croutons