This Dutch Oven Hunters Stew Recipe will give as a result an amazing stew this will fill a hungry family or patrol with warmth and heartiness for a long day or night. Potatoes, carrots, meat, rice, mushrooms… very good!
A very hearty stew with all the traditional fixings. A family favorite.
- 3.5 lbs meat (duck, pheasant, deer, elk, moose, beef, pork)
- 6 carrots
- 2 leeks or onions
- 1/2 lb frozen corn
- 1 tbsp butter
- 1 can cream of mushroom soup
- 4 large potatoes
- 1/2 lb fresh mushrooms
- 1 cup Minute Rice
- 1 can cream of chicken soup
- 4 stocks celery
Preheat the Dutch Oven
Melt the butter in the oven
Brown the meat in cubes or as ground and season to taste
Cut potatoes, carrots, and onions into bite size pieces and add to meat. Simmer.
Add soup, rice, corn, and mushrooms
Add enough water to fill the Dutch Oven
Cover and cook over constant heat for approximately 90 minutes (with vent open if your oven has that feature)
Add water every 15 to 20 minutes when needed
A 16 inch Dutch Oven will generally fit this stew using a couple fewer coals on top and bottom than typical. Reduce the recipe for a smaller oven sizes. Check every 15 to 20 minutes and be sure to add more water when needed. You will need a lot of charcoal for this recipe, be ready to swap it out to keep the heat coming the entire time... And note that browning meat in a Dutch Oven takes a lot more heat than cooking the stew.
Photo by Flickr/Edsel Little