Hunters Stew Jachtschotel Recipes

BIGOS (HUNTER'S STEW)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
• Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
• Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
• Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
• Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

JACHTSCHOTEL

Steps:

• Melt half of the butter in a pan and add the onions.
• Fry until soft and golden-brown and mix with the stock and the meat.
• Grease a casserole or baking dish with 15 g of butter.
• Add half the meat, in a layer, in the bottom of the dish.
• Cover with half the potatoes and then all of the apples.
• Add the remaining meat and finish with a layer of the remaining potatoes.
• Sprinkle with the breadcrumbs and pour over the remaining 30 g butter which has been melted.
• Bake for 20 minutes.

HEARTY HUNTER'S STEW

Steps:

• In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

CHEF JOHN'S BIGOS (POLISH HUNTER'S STEW)

Steps:

• Place mushrooms in warm water to soak and soften, 10 or 15 minutes. Drain and chop.
• Heat butter in a heavy pot or Dutch oven; add sauerkraut and sliced cabbage. Cook over medium-low, stirring occasionally. Brown the meat and add it to pot while sauerkraut is cooking per directions below.
• Heat skillet over medium-high heat; add bacon and cook until browned but not crisp. Transfer bacon to pot with cabbage, leaving bacon grease in skillet.
• Brown pork shoulder pieces in bacon grease over medium-high heat. Sprinkle with salt. Cook and stir until browned on all sides, 4 to 5 minutes. Transfer pork to pot. Add beef chunks to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes. Add sausage slices to skillet and cook and stir until browned. Transfer slices to pot.
• Reduce heat under skillet to medium. Add chopped onion and a sprinkle of salt; cook and stir until onion turns translucent and starts to take on some color. Stir in chopped mushrooms and diced prunes. Cook and stir about 2 minutes. Pour in dry red wine; raise heat to medium-high. Simmer until wine is reduced to where very little liquid remains. Transfer onion mixture to pot with cabbage and meat. Add paprika, caraway seeds, thyme, allspice, bay leaf, pepper, and salt. Stir to evenly distribute all ingredients.
• Cover tightly; simmer over medium-low heat until meat is tender, 1 to 1 1/2 hours, stirring occasionally. Remove from heat. Allow stew to cool slightly; refrigerate overnight to let flavors blend.
• Place pot over low to medium-low heat and add a splash of water. Bring stew to low simmer, stirring occasionally, and cook until hot, 10 to 15 minutes.

HUNTER'S CHICKEN STEW

Steps:

• Season chicken pieces with salt and pepper, and place in a large bowl. Add bay leaves, rosemary, and crushed clove of garlic; pour over wine. Let marinate for at least an hour, in the refrigerator, but preferably overnight.
• Preheat the oven to 350 degrees. Drain chicken, reserving the marinade, and pat dry with paper towels. Coat chicken pieces with flour; shaking off any excess. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until golden brown, 5 minutes per side. Remove with a slotted spoon; set aside.
• Reduce heat to medium and add the sliced garlic. Cook gently until golden brown, then add the anchovies, olives, tomatoes, and chicken pieces with their reserved marinade. Bring to a boil, and cover. Transfer to oven and cook for 1 1/2 hours.
• Skim off any fat from the surface of the sauce, and discard. Season with salt and pepper. Remove bay leaves and rosemary before serving.

JACHTSCHOTEL: CENTURIES-OLD DUTCH CASSEROLE RECIPE

Steps:

• Making the stew
• Preheat your oven to 150ºC (300F)
• Remove the onion skin, and cut it into quarters. Cut each quarter into slices that are approximately 1cm (⅜") thick.
• Peel the carrots, and cut them into 1cm (⅜") slices.
• Cut the celery into 1cm (⅜") slices.
• Cut the beef into 3cm (1¼") cubes.
• Put the bay leaves, cloves, and ginger slices in a cheesecloth pouch (a bouquet garni ).
• Season the beef with salt and pepper.
• Toss the beef in the flour; make sure all the pieces of beef are covered.
• Heat the butter and olive oil up in a large Dutch oven over medium-high heat.
• Brown the beef on all sides; make sure to shake off any excess flour before placing the beef in the pot. You may have to do this in two batches, to make sure you don't overcrowd the pan.
• Remove the beef from the pan, and add the vegetables. Cook them, stirring frequently, until the onions start to take on a light-brown color.
• Add the beef back in, with the vegetables, and add the stock, mustard, vinegar, and bouquet garni.
• Put the lid on your pot, then place it in the oven for 2-3 hours, until the meat is fall-apart tender. Check from time to time to make sure the pot doesn't cook dry. If the sauce is still too watery after 2 hours, continue cooking it without a lid.
• Taste the beef and the sauce, and if necessary add salt and pepper to taste.
• Making the mashed potatoes
• Note: Start this when the stew has another hour or so to go. Peel the potatoes, and cut them into cubes.
• Put them in a pot, and then cover with cold water.
• Add a generous pinch of salt to the water.
• Over medium-high heat, bring the water to a boil.
• Once the water boils, turn down the heat until it simmers. Cover the pan with a lid, and let it simmer until the potatoes are fork-tender (When you insert a fork, it comes out easily).
• Drain the water into a measuring cup or bowl.
• Add the butter, and some salt, pepper, and freshly grated nutmeg to the potatoes. Start mashing them. If the mashed potatoes seem dry, add some of the reserved cooking water. Stir it through with a wooden spoon.
• Taste, and add salt and/or pepper, if necessary.
• Assemble
• Preheat your oven to 200ºC (400F).
• Spray the inside of the baking dish with some cooking spray.
• Peel, core, and slice the apples.
• Put the stew at the bottom of the dish.
• Add a layer of apples on top of the stew.
• Cover the entire dish with mashed potatoes.
• Sprinkle breadcrumbs all over the top of the potatoes.
• Cut the butter into small squares, and place them evenly on top of the potato / breadcrumb layer.
• Bake for 20 minutes, until the top of the crust is a light golden-brown

CHICKEN HUNTER'S STEW RECIPE - (4.4/5)

Steps:

• In large pot, over medium heat, cook thighs in oil until golden brown, about 8 minutes. Add onions and garlic, and cook, stirring until softened, about 4 minutes. Pour in the white wine and cook until it has nearly all evaporated, about 8 minutes. Add the potatoes, mushrooms, tomatoes, peppers and rosemary sprig, season with salt and pepper. Cover and cook about 30 minutes. Uncover and continue cooking until potatoes are tender and cook off some of the liquid, to desired consistency, about another 20 minutes.

HUNTER'S STEW

Steps:

• Brown ground beef (season as you like); put in dish & add onion.
• Layer the celery, carrots, and potatoes.
• Blend the italian seasoning, salt & pepper, soups & water. Pour over mixture & blend slightly.
• Bake at 350 degrees for 2 hours or until done.
• *I usually add a 1/2 tsp of minced garlic as well. You can increase the water to 1 & 1/2 cans if it is too thick for your preferences.

HUNTER'S STEW

Steps:

• Crumble beef into a greased 13-in. x 9-in. baking dish. Layer with the onion, carrots, potatoes and beans. Combine soup and water; pour over beans. , Cover and bake at 375° for 2 hours or until the meat is no longer pink and vegetables are tender.