Great warm & hearty recipe from Prois Staffer, Sheri Coker! She’s from the lovely state of Alaska. So when it comes to warm and hearty when its cold outside, she’d know! Hope you give this recipe a try with whatever game you have in your freezer this Christmas season.
Wild Winter Roots and Brown Bear…
I am one to just throw things in a pot, but I’m trying to do a better job of keeping records, so here goes!
One yellow onion, cut into strips
3 stalks of celery, diced
1 T dried thyme
2 large sweet potatoes, diced
2 turnips, cubed
1 medium parsnip, julienned
4 medium Yukon Gold potatoes, diced
2 cups or more of shredded kale (remove stems)
6 slices of bacon, crumbled
About a pound of brown bear or other wild meat, cubed
Beef bouillion (I much prefer Better than Boullion, which is a paste, as opposed to cubes or granules)
1 Large can of diced tomatoes
Cornstarch, about 1 T
Flour, about 1/3 cup
Cracked black pepper
Dash of nutmeg
First, brown bacon and reserve drippings in pan.
Add cubed bear and sear, tossing around the skillet to brown.
Place bear in a slow cooker and cook on high until fork tender. Add water to about 2/3 full and using the directions on the bottle, add beef boullion to taste). This may take several hours, or you can cook on low for longer.
Add onion and celery to bacon drippings, add water or oil if it gets dry (simmer slowly to caramelize. Add thyme at the very end.
Remove and place in large pot.
Add veggies one at a time to the remaining bacon drippings, adding water to cover and tenderize. Cook each ONLY until tender (do not turn to mush! ) This well help each veggie to retain its color and shape. Add each veggie to the pot as it finishes cooking.
Add a large can of diced tomatoes to the veggies.
Add the meat and broth to the veggies in the pot, reserving about 2 cups of the broth from the slow cooker.
Place the reserved broth in a medium sauce pan. Bring to a low boil. Add about a Tablespoon of cornstarch and about 1/3 cup of flour, whisking like a crazy person so it doesn’t cause lumps. No worries, because once it is thickened, just strain it into your veggie pot, using a large tea strainer.
Add pepper to taste and the dash of nutmeg. Good to go!