Start out with:
3 -4 #s of elk-deer, ect.
Can be whatever cuts you want but alot of people use front shoulder and neck cuts.
1 1/2 to 2 cups hot water
1 1/2 cup red wine
1/4 cup flour (whole wheat works good)
3-4 tablespoons Olive or Canola oil
1 teaspoon mixed dried herbs ( if you use fresh cut to 1/2 of amounts) to taste:
Basil, Thyme, Marjoram
3-4 ripe tomtoes sliced or diced or canned ( hopefully not hydroponic)
1 teaspoon dried parsely
1 large onion ( baseball size) sliced
4 big carrots, cut into small pieces
1 tablespoon fine salt
1/2 teaspoon black pepper
4-5 tators, cut into small quarter size chunks
Slice bones and tendons from meat. Cut meat into bite sized pieces, cover with flour. Brown the meat in hot olive or canola oil. Add hot water while stirring. Add the wine, onion, salt, parsley, and herbs while stirring slowly. Sprinkle pepper according to taste. Cover stew kettle and bring mixture to a boil. then Reduce the heat and simmer about 2 hours. stir in your diced potatoes and carrots and tomatoes. Add a little water stirring to a get a thin gravey consistency. Cover and simmer for one or two hours ( according to how tough your meat is) Serve with homemade bread. Enjoy especially after coming in from winter beaver trapping up in here in Northern Wisconsin. This can be made ahead of time and put in slow cooker so when you come in tired and cold you can dig in right away and then get to skinning IF
you rolled your bvr in dry snow to dry them out when you pulled them thru the ice...