Hunting season has arrived in the Northland. For many cooks, that means it’s time to start digging through their recipe boxes for some tasty wild game dishes.
Over the years, I’ve listened to some of my readers complain about wild game recipes because they can’t “bear” the thought of eating magnificent Canada geese, which mate for life, or a Bambi, with whom they have a sentimental attachment from their childhood days.
But the thing about most wild game recipes is that the meat from domesticated animals can be substituted very easily without diminishing the entree.
That is the case with the original “Hunter’s Stew” — aka cacciatore — a classic dish that some say originated with pheasant or rabbit as the main ingredient but has become synonymous with chicken.
My following recipe for Hunter’s Stew, which features pheasant, is similar to the classic French entree. And for those who don’t have the stomach for wild game, chicken would work just fine.
Slow Cooker Hunter’s Stew
2 to 4 pheasant breasts (can substitute 2 chicken breasts)
8 to 10 small red potatoes, unpeeled
6 to 8 carrots, cut into 2-inch pieces
1 cup frozen peas
1 1½-ounce can cream of chicken soup
½ to 1 cup chicken broth
¼ cup red wine
2 chicken bouillon cubes
½ teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 tablespoon Old Bay Seasoning
Salt and pepper to taste
Place all the ingredients in a slow cooker. Cook on high for 5 to 6 hours. Serve with some crusty bread.