Stews & Braises
Members
Country Three-Meat Chili over Mashed Potatoes
Honest three-meat chili over mashed potatoes, done the way the camp likes it.
The pot on the back of the stove. Low and slow, a braise turns the toughest cut into something spoon-tender and deep. Make it a day ahead; it only gets better.
Stews & Braises
Members
Honest three-meat chili over mashed potatoes, done the way the camp likes it.
Stews & Braises
Free
Campfire venison pot roast and crusty bread, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: boar shank braise over mashed potatoes, cooked with a close eye and a hot pan.
Stews & Braises
Free
Game goulash and skillet cornbread -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple game goulash over buttered noodles, full of deep, wood-smoke flavor.
Stews & Braises
Free
Rabbit stew done right: with pearl onions, with real technique and a good rest.
Stews & Braises
Members
Honest elk chili over mashed potatoes, done the way the camp likes it.
Stews & Braises
Free
Rustic wild boar ragu with root vegetables, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: squirrel and dumplings with root vegetables, cooked with a close eye and a hot pan.
Stews & Braises
Free
Venison pot roast and winter vegetables -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple three-meat chili and skillet cornbread, full of deep, wood-smoke flavor.
Stews & Braises
Free
Venison stew done right: over soft polenta, with real technique and a good rest.
Stews & Braises
Members
Honest boar shank braise with root vegetables, done the way the camp likes it.
Stews & Braises
Free
Hearty duck and bean cassoulet and winter vegetables, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: three-meat chili and skillet cornbread, cooked with a close eye and a hot pan.
Stews & Braises
Free
Boar shank braise and skillet cornbread -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple boar shank braise and winter vegetables, full of deep, wood-smoke flavor.
Stews & Braises
Free
Squirrel and dumplings done right: over soft polenta, with real technique and a good rest.
Stews & Braises
Members
Honest venison bourguignon with pearl onions, done the way the camp likes it.
Stews & Braises
Free
Red-Wine three-meat chili and skillet cornbread, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: wild boar ragu and winter vegetables, cooked with a close eye and a hot pan.
Stews & Braises
Free
Game goulash with red wine and herbs -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple venison stew and winter vegetables, full of deep, wood-smoke flavor.
Stews & Braises
Free
Duck and bean cassoulet done right: with pearl onions, with real technique and a good rest.