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Ingredients

Marinade:

• 1 (12-ounce) can beer
• 1 small onion, medium dice
• 1/4 cup yellow mustard
• 3 tablespoons Worcestershire sauce
• 2 tablespoons oil
• 2 tablespoons brown sugar
• 4 cloves garlic, minced or crushed
• 6 juniper berries, crushed (optional)
• 2 bay leaves
• 12 peppercorns or 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

Stew:

• 2 tablespoons bacon fat or oil
• 3 to 4 pounds mixture of wild game meat, cut into 1-inch cubes (1 pound venison, 1 pound elk, 1 pound goose, 1/2 pound wild game sausage) possible substitutions: rabbit (boned), quail, sage grouse, duck, pheasant, or domestic meats: such as lamb, chicken, pork, beef, or any type of sausage
• 1 medium onion, medium dice
• 2 cups red wine
• 2 cups stock (game or chicken)
• 1 teaspoon grated nutmeg
• 1/2 teaspoon cayenne
• 2 to 3 carrots, sliced
• 3 stalks celery, sliced
• 1/2 pound mushrooms, sliced
• 2 1/2 cups peeled and cubed potatoes
• 1 turnip, peeled and cubed
• (Additional vegetables can be added: corn, peas, sliced cabbage, beans, and tomatoes)
• Salt
• Pepper
• Chopped parsley leaves, for garnish

Description

Food Network Invites You To Try This Game Bag Stew Recipe From FoodNation With Bobby Flay.

Food Network