Hunter's Stew

Hunter's Stew
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 3 cups (1-inch) cubed red or Yukon gold potato
  • 1 (5 3/4- to 6 1/4-pound) dressed domestic duck, fresh or thawed
  • 1 ½ teaspoons dried summer savory
  • 1 pound dried cranberry, Great Northern, or navy beans
  • 2 ½ cups (1-inch) chopped peeled rutabaga or turnip
  • 3 cups Cabernet or other dry red wine, divided
  • 1 ½ teaspoons black pepper
  • + 15 more ingredients
    • 1 cup chopped carrot
    • Fresh parsley sprigs (optional)
    • 2 chicken thighs (about 3/4 pound)
    • 3 cups quartered cremini or button mushrooms (about 1/2 pound)
    • 11 cups water, divided
    • 2 chicken drumsticks (about 3/4 pound)
    • 2 cups Crisp Croutons
    • 1 ½ teaspoons salt
    • 1 ½ teaspoons dried thyme
    • 1 (14 1/4-ounce) can fat-free, less-sodium beef broth
    • 2 cups chopped onion
    • 9 ounces sweet turkey Italian sausage or smoked turkey and duck sausages (such as Gerhard's)
    • 1 cup chopped celery
    • ½ cup chopped fresh flat-leaf parsley
    • 2 tablespoons red wine vinegar

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. Remove from heat. Cover and let stand 1 hour. Drain the beans, and place beans in pan. Add 8 cups water; bring to a boil. Cover and cook 1 hour or until just slight...

View full recipe at My Recipes

Comments

Variations on Hunter's Stew

  • Hunter's Stew
    • 10 ounce frozen pearl onions (2 cups)
    • Cooking spray
    • 3 cups halved small mushrooms
    • 2 pounds lean, boned top round steak
    • 1 1/2 cups water
    • +9 other ingredients


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