Hunters Stew
From frantic 16 years ago
- 75 minutes to make
- Serves 8
A hearty stew to make the most of the hunter's spoils
Ingredients
- STEW shopping list
- 1 rabbit, in eighths shopping list
- 1 hare, in eighths shopping list
- 1kg portion venison, cubed shopping list
- spanish (red) onion, diced shopping list
- 1 carrot, diced shopping list
- 1 swede, diced shopping list
- 1/2 bottle Chianti (red Italian wine or similar) shopping list
- small bunch thyme, chopped shopping list
- small bunch rosemary, chopped shopping list
- 4 bay leaves, whole shopping list
- generous amount of salt and pepper shopping list
- tblspn flour shopping list
- 1 pint chicken stock shopping list
- ADDED LATER TO SERVE shopping list
- big knob butter shopping list
- orange zest shopping list
- parmesan shopping list
- GARNISH shopping list
- parsley, chopped shopping list
- olive oil shopping list
- Parmesan shopping list
- BASE shopping list
- Cooked papardelle (pasta) at least one packet shopping list
How to make it
- Add all stew ingredients into a big pot and simmer for 1-1/4 hours
- While this is stewing, cook the papardelle, strain, rinse and set aside
- At the end of the cooking time (and when the meats are tender) add a big knob of butter, orange zest and parmesan.
- Mix the stew into the reserved papardelle
- Dress with chopped parsley, olive oil and more parmesan
- Serve with a crusty loaf and some more Chianti!
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