Mixed Game Stew
Serve this aromatic stew with mashed sweet potatoes or simple boiled red potatoes. The game can be replaced with beef, pork, or chicken.
INGREDIENTS | SERVES 6
1 pound bacon
1 pound venison or elk roast, cut in 1 ½ cubes
1 pound boneless rabbit, cut in chunks
Salt and pepper to taste
1 pound duck sausage, sliced
2 onions, sliced
1 cup sliced fennel
1 cup red wine
2 cups chicken broth
3 whole cloves
2 bay leaves
6 tart apples, cored and sliced
1 large red cabbage, cored and cut in 6 wedges
In a Dutch oven over high heat, cook bacon until crisp; remove to platter. Season venison and rabbit with salt and pepper. Working in batches, brown venison and rabbit in bacon fat. Brown duck sausage; set aside meats.
Carefully remove all but 3 tablespoons of fat from Dutch oven. Add onions and fennel; sauté 3 minutes.
Add wine; stir, scraping up any browned bits from bottom. Bring mixture to a boil. Reduce heat to medium; add broth, cloves, and bay leaves.
Return meat, sausage, and bacon to pot; cover. Simmer 1½ hours, adding water as needed to maintain liquid level.
Add apples and cabbage; cover, cooking until cabbage is tender. Serve in shallow bowls.
