Serve this easy-to-make dish with crusty bread or spoon it over egg noodles or cooked rice. Tailor the vegetables to suit your own taste. Fancy it up with fresh mushrooms. A tablespoon or two of chopped fresh tarragon or thyme would be a nice addition, too. If it needs some extra zip, add a squeeze of fresh lemon juice and a pinch of red pepper flakes.
Dredge meat in seasoned flour and brown in a skillet with ¼ cup vegetable oil. Brown in two batches so the pan is not overcrowded. Add more oil, if needed.
Add vegetables, artichoke hearts, green onions, chicken stock, and celery soup. Cook over medium-high heat, stirring occasionally, until it just comes to a boil, about 12 to 15 minutes. Lower heat to a simmer, cover, and cook until meat is tender. Season to taste with salt and pepper.
Serve from the pot or transfer to a pretty serving bowl to serve family-style at the dinner table.
Framing the Great Plains from the east, the grand old Appalachians stretch from Newfoundland through Georgia. The early settlers hunted an abundant variety of wildlife here and learned to hunt and cook many dishes from the Native Americans. The hills are yet filled with the bounty of wild game.
2 pounds small game meat, cut into 2-inch chunks
1 cup seasoned flour
¼ cup vegetable oil, more if needed
1 (16-ounce) bag frozen mixed vegetables
1½ cups artichoke hearts, chopped
8–10 green onions, chopped
2 cups chicken stock
1 12-ounce can cream of celery soup
Kosher salt and freshly ground pepper to taste