  OUTDOOR LIFE’sThis and That StewThis catchall stew is great with goose, duck, venison, squirrel, dove, rabbit or just about any other combination of wild game.Start by applying a good spice rub (see recipe below) to all of the meat. Cut the meat into one inch chunks, then place in a bowl and refrigerate for at least an hour (overnight is best). To make the spice rub, combine: 3 tablespoons of fresh ground black pepper, 4 tablespoons brown sugar, 2 tablespoons of salt, 1 tablespoon each of cumin, garlic powder, onion powder, chili powder and ground red pepper flakes and 1 teaspoon of cayenne. In a cast-iron Dutch oven, brown the meat thoroughly in 2 tablespoons of olive oil, adding more if necessary. When the meat is browned, remove to a bowl. Add to the Dutch oven:1 cup onion, sliced1 ring smoked sausage, sliced (spicy or sweet) 2 cloves garlic When the onion is nicely browned, Add to the Dutch oven:1 bottle dark beer2 cups duck stock (or low-sodium beef broth) 1 teaspoon dried thyme 2 bay leaves Bring the stock to a boil, add the meat, cover and place in a 275-degree oven for at least 2 hours. Half an hour before the stew is ready to be served, add:2 cups potatoes, chopped2 cups carrots, chopped any other vegetables and beans as desired Remove the bay leaves and if necessary thicken the gravy with cornstarch or roux. This dish can be prepared ahead of time and reheated at meal time. |