Stews & Braises
Members
Hearty Venison Stew with Root Vegetables
A cold-weather plate: venison stew with root vegetables, cooked with a close eye and a hot pan.
The pot on the back of the stove. Low and slow, a braise turns the toughest cut into something spoon-tender and deep. Make it a day ahead; it only gets better.
Stews & Braises
Members
A cold-weather plate: venison stew with root vegetables, cooked with a close eye and a hot pan.
Stews & Braises
Free
Duck and bean cassoulet with wild mushrooms -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple three-meat chili over buttered noodles, full of deep, wood-smoke flavor.
Stews & Braises
Free
Squirrel and dumplings done right: over mashed potatoes, with real technique and a good rest.
Stews & Braises
Members
Honest squirrel and dumplings with pearl onions, done the way the camp likes it.
Stews & Braises
Free
Farmhouse rabbit stew with root vegetables, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: three-meat chili and skillet cornbread, cooked with a close eye and a hot pan.
Stews & Braises
Free
Elk chili and winter vegetables -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple game goulash with pearl onions, full of deep, wood-smoke flavor.
Stews & Braises
Free
Wild boar ragu done right: over mashed potatoes, with real technique and a good rest.
Stews & Braises
Members
Honest squirrel and dumplings with root vegetables, done the way the camp likes it.
Stews & Braises
Free
Dutch-Oven wild boar ragu with root vegetables, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: boar shank braise over soft polenta, cooked with a close eye and a hot pan.
Stews & Braises
Free
Game goulash with red wine and herbs -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple duck and bean cassoulet with root vegetables, full of deep, wood-smoke flavor.
Stews & Braises
Free
Wild boar ragu done right: with red wine and herbs, with real technique and a good rest.
Stews & Braises
Members
Honest three-meat chili with pearl onions, done the way the camp likes it.
Stews & Braises
Free
Backwoods elk chili over buttered noodles, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: venison stew with a bay-leaf broth, cooked with a close eye and a hot pan.
Stews & Braises
Free
Rabbit stew with red wine and herbs -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple elk chili over soft polenta, full of deep, wood-smoke flavor.
Stews & Braises
Free
Duck and bean cassoulet done right: over buttered noodles, with real technique and a good rest.
Stews & Braises
Members
Honest boar shank braise over mashed potatoes, done the way the camp likes it.
Stews & Braises
Free
Dutch-Oven rabbit stew and skillet cornbread, built for a hungry table after a long day out.