"Trappers Stew"
From "Canad in the Rough"
http://www.canadaintherough.com/cooking_s2e13.htmlFeeds a small crowd
4 lbs game meats, cut into 1 inch cubes
¼ cup vegetable oil
½ lb bacon, diced
2 carrots, diced
2 ribs celery, diced
2 large onions, diced
½ cup flour (A.P.)
1 lb mushrooms, quartered
1 cup BBQ sauce
3 Btls beer
1 lb potatoes, cut into 1 inch cubes
Season the game meats with salt and pepper
Heat the oil in a large stew pot over medium-high heat and brown the meat in batches.
Remove to a plate.
Brown the bacon in the remaining oil and remove to the same plate.
Add the carrots, celery and onion and cook until they begin to soften.
Add the flour and cook until the oil has been absorbed and a golden brown colour begins to appear on the flour – oil mixture.
Stir in the mushrooms and return the bacon and meat to the pot.
Add the BBQ sauce and the beer.
Bring to a boil, reduce to a slow simmer and allow to cook for 45 minutes.
Add the potatoes to the stew and cook another 20 minutes until the meat and potatoes are tender.
If the mixture starts to thicken along the way, simply add a bit of water. Stir often
Once the meat and vegetables are tender, adjust the seasoning with salt and pepper to your taste.
Ladle into bowls and serve with crusty bread.
