Bear Stew

2lbs. bear meat, cubed to 1 inch
2 tablespoons flour
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon olive oil
1/2 teaspoon season salt
5 celery stalks, sliced
1lb carrots, sliced
5 large potatoes, peeled & sliced in chunks
1 onion, sliced
1 can tomato soup condensed

Instructions:Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet, add meat and brown. Place the meat in a dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours.

Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.

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New Orleans Seafood Stew

Ingredients
1 lb (.5 kg). catfish, cubed
1 lb (.5 kg). scallops
1 lb (.5 kg). shrimp, deveined and shelled
1 14 oz (392 grm). can crushed tomatoes
1 8 oz (224 grm). can tomato sauce
1 14 oz (392 grm). can chicken broth
14 oz (392 grm). water
1 cup (225 ml) green pepper, chopped
1 cup (225 ml) onion, chopped
1 cup (225 ml) celery, chopped
2 large cloves garlic, crushed
2 bay leaves
4 tbsp (60 ml) butter
4 tbsp (60 ml) flour

Preparation
Melt the butter and mix with flour to make a roux.
Add the celery, onion, green pepper, and garlic and saute until onions are soft.
Add chicken broth, tomatoes, tomato sauce, bay leaves, and water, and bring to a boil. Reduce heat.
Add any uncooked seafood and simmer for 15 minutes.
Add any pre-cooked seafood and heat through just before serving.
Serve with salad and bread, or over rice.
For a broth variation, drizzle a tsp of sherry over each serving.
Another variation: try salmon instead of catfish.

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Catfish Stew

Serves/Makes:8

Ingredients
2 lbs (.9 kg) catfish fillet cut into nuggets
1/2 lb (.2 kg) sliced smoked sausage cajun spiced
1/4 lb (.1 kg) peeled raw shrimp
1-1/2 cups (350 ml) imitation crabmeat lump style
3 bell peppers chopped (red,yellow,green)
1 med tomato cut in wedges
1 cup (225 ml) whole frozen baby okra
32 oz (896 grm) beer
2 beef boullion cubes
2 chicken boullion cubes
water
2 tbsp (30 ml) Old Bay seasoning more to taste
1/2 tsp (2 ml) ground cumin
3 smashed garlic cloves
1/3 cup (80 ml) mahogany roux (flour browned in butter or oil)
1/2 tsp (2 ml) ground cayenne red pepper
1/4 cup (60 ml) uncooked rice
4 Tbs (60 ml) file powder (ground sasafrass leaves)
1/2 stick butter or margarine
1/2 tsp (2 ml) sugar
1 tbsp (15 ml) Sambal Olek (serrano chili paste)optional

Preparation
In large soup pot add beer, spices (except file powder), garlic, boullion cubes, bell peppers, tomato.
Simmer covered 20 min till skins come off peppers and tomato.
Add water as necessary from here on out.
Add roux and thicken slightly.
Add sausage and rice.
Add catfish nuggets and okra.
Add shrimp and crab meat.
Stir gently and simmer with lid on till rice is done.
When rice is done stir in butter, sugar, sambal, and file.

Comments
Serve with wine and french bread.

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Mulligan Stew

3/4 lb (.3 kg). lean stewing beef
3/4 lb (.3 kg) pork shoulder, cubed
3-1/2 qts. water or stock
3-1/2 lbs (1.6 kg) chicken cut into pieces
2-1/2 cups (600 ml) skinned ripe tomatoes
1 cup (225 ml) fresh lima beans
1/2 diced hot red pepper
2 green peppers, diced
3/4 cup (175 ml) diced onions
1 cup (225 ml) diced carrots
1/2 cup (125 ml) diced celery
2 cups (475 ml) diced potatoes
1 cup (225 ml) diced okra
1 bay leaf
1 tbsp (15 ml) worcestershire sauce
2 cups (475 ml) corn kernels

Instructions:Place beef,pork,and stock in heavy kettle with a lid.
Bring to a boil;reduce the heat and simmer for 1 1/2 hours.
Add the chicken and bring to a boil again.Reduce the heat and simmer for 1 hour until meat falls off the bone.
Cool the mixture enough so that the bones van be removed.
Return the meats to the pot and bring to a boil again.
Add tomatoes, lima beans, hot pepper,green peppers,onions, carrots, celery, potatoes, okra, bay leaf, and worcestreshire.
Stir freuently as it thickens.
Simmer for 45 minutes over very low heat for 45 minutes or more.
Add the corn and simmer for 15 minutes or until all vegetables are soft.
Season to taste with salt and pepper.
Garnish with chopped fresh parsley and serve with corn bread or muffins.

Comments
This is a very famous dish throughout Kentucky. It has a history which traces itself back to the Gypsies in europe and is known in Spain as Olla Podrida and in Ireland as Mulligan Stew. Enjoy!!

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Possum Stew

Serves/Makes:6

Ingredients
1 lb (.5 kg). ground beef
1 can (16 oz (448 grm).) diced tomatoes
1 can (16 oz (448 grm).) ranch style beans
1 can (4-1/2 oz (126 grm).) sliced mushrooms
1 can (4-1/2 oz (126 grm).) chopped green chilies
1-1/2 cups (350 ml) uncooked rice (Minute Rice takes less time)
1 can water
1 cup (225 ml) crushed tortilla chips
1 cup (225 ml) shredded cheese
Chili Powder to taste
Salt & Pepper to taste

Preparation
Brown beef in pot.
Add tomatoes, beans, drained mushrooms, chilies, rice and water.
Season with the chili powder, salt & pepper.
When rice is done turn down heat to low.
Top with the crushed tortilla chips (do not stir in) and sprinkle shredded cheese on top of chips.
Put lid on pot; dinner is ready when cheese is melted.
A pan of cornbread will make this meal complete.

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Campfire Stew

Serves/Makes:10

Ingredients
3 lbs (1.4 kg). ground beef
1 large onion, peeled and diced
1 tbsp (15 ml) fat
3 (10 oz (280 grm).) cans concentrated vegetable soup
salt
pepper

Preparation
Make little balls of ground beef, adding seasoning.
Fry with onions in a frying pan or in the bottom of a kettle until the onion is light brown and balls are well-browned all over.
Pour off the excess fat.
Add vegetable soup and enough water or soup stock to prevent sticking.
Cover and cook slowly until the meat balls are cooked all through.
Serve hot.

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