Camp Stew made from leftover BBQ meats. Today’s stew is a bit different. Hunting season is gearing up around here with dove and quail hunters getting their best shots in. Duck season starts a little later while geese hunters get one more crack after November 27. Turkey season is only open in a few counties; the state favors most areas during the spring, not fall. Deer will soon be running for cover as hunters stalk and chase, sometimes with dogs, on private or leased lands. Hunt clubs abound throughout the state for this one reason. Nevertheless, many wild animals have been chased around since early September like opossum and raccoon, not that I know of any hunters for these. Today’s recipe is for local hunters and those who seek big game too, and is for a tasty, true hunt camp stew. It is what I imagine one would eat if really living off the land. There are no quantities in this recipe – cook what you need. For city dwellers, it’s a great meal when combining neighbors and friends wild game too, just raid their freezers and invite them to some fine eating. Enjoy!
Wild Game Stew
Boned game meat
Salt and pepper to taste
Canned tomatoes, undrained
Canned whole kernel corn, drained
If frozen, thaw the meat and cut into cubes. Place in a stockpot, cover with water and season with salt, pepper, garlic and liberal amount of Worcestershire. Bring to a boil and reduce heat to a simmer cooking for an hour. Add the vegetables and simmer for 3 to 5 hours. After a couple of hours, sample the stew and season to taste with additions seasonings if desired.