  Small Game Freezer Stew10 lbs. small game meat (bones included)1 lb. onion, quartered 2 celery stalks, largely diced 1 carrot, largely diced 3 cloves of garlic 3 bay leaves 3 whole cloves 3 stalks of parsley 1/2 lb. butter 1 lb. each onion, celery and carrot largely diced 2 lbs. red potatoes, quartered 1 bay leaf 1 pt. flour 1 gal. reserved chicken broth 4 lbs. of meat, pulled from carcasses 1 pt. heavy cream chicken broth to cover Method: Thaw small game meat and place in a large pot. Add quartered onion, celery stalks, carrot, spices and broth and bring to a boil. Reduce to simmer and let cook for at least 1 1/2 hours, or until the meat falls off the bone. Strain the broth and reserve. Discard the vegetables, pull the meat from the bones, reserve the meat and skim the fat off the broth. In another large pot, add butter and the remaining onion, celery, carrots and potatoes. Add flour and spice. Cook vegetable and flour mixture for a few minutes, then add chicken broth. Bring to a boil while constantly stirring. Once the broth starts to thicken, add the cooked meat. Simmer for 20 minutes and add heavy cream. |