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Title: Kitchen-Sink Stew
Yield: 1 Serving

Ingredients

           Mixed small game
      1 lb Onions; chopped
      1 lb Fresh mushrooms; sliced
      1 cn Cream of celery soup - (10
           -3/4 oz)
      2 tb Fresh parsley or cilantro;
           -chopped
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
    1/2 c  Red wine
           Rice; (cooked separately)

Instructions

Cut the game into pieces. Put the onions into the pot first. Add the
meat, then fill the pot with sliced mushrooms. Add the celery soup,
parsley, salt, pepper and red wine. Turn the heat to low and cook for 8 to
10 hours. (This dish doesn't have to be stirred, so you can leave the
crockpot unattended.)
Serve the meat and pot gravy with fluffy white rice, steamed vegetables or
a green salad, and a crusty loaf of bread. Leftovers are great and can be
frozen, along with some of the gravy.
This recipe yields ?? servings.

Comments: Recipes for cooking a mixture of small game are hard to come by.
Yet hunters often bring home a mixed bag or have small amounts of
assorted game in the freezer that need to be used up. And having several
portions of the same kind of small game doesn't necessarily mean they can
all be cooked successfully using the same recipe. There is, for example, a
vast difference between old and young squirrels. No meat is tougher than
that of an old squirrel, whereas the young ones are quite tender. At last,
here is a solution.
Fill a crockpot with mixed small game, along with, perhaps, a
freezer-burned grouse or a couple of doves. Tough or tender -- it doesn't
matter. This recipe works with any meat as long as you have a standard
crockpot (3.5- or 4-quart). For best results for all-day cooking, the
heating elements should be in the sides instead of the bottom. The amount
of game isn't specified in the ingredients list, but there should be enough
so that, when all of the ingredients are added, the pot is filled (or
almost filled) to the top. If you are short of meat, add a few chicken
gizzards or maybe a disjointed Cornish game hen.

Recipe Source:
A.D. Livingston for Sports Afield Magazine
Downloaded from - http://www.sportsafield.com/recipes_list

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

05-18-1997

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Contributor: A.D. Livingston

Preparation Time: 0:00

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