Stews & Braises
Members
Farmhouse Venison Bourguignon with Wild Mushrooms
Honest venison bourguignon with wild mushrooms, 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 venison bourguignon with wild mushrooms, done the way the camp likes it.
Stews & Braises
Free
Country elk chili with red wine and herbs, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: rabbit stew with a bay-leaf broth, cooked with a close eye and a hot pan.
Stews & Braises
Free
Squirrel and dumplings and winter vegetables -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple boar shank braise and crusty bread, full of deep, wood-smoke flavor.
Stews & Braises
Free
Squirrel and dumplings done right: with red wine and herbs, with real technique and a good rest.
Stews & Braises
Members
Honest duck and bean cassoulet with wild mushrooms, done the way the camp likes it.
Stews & Braises
Free
Hearty wild boar ragu with pearl onions, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: game goulash over soft polenta, cooked with a close eye and a hot pan.
Stews & Braises
Free
Three-meat chili and crusty bread -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple wild boar ragu and winter vegetables, full of deep, wood-smoke flavor.
Stews & Braises
Free
Venison stew done right: with pearl onions, 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
Rustic venison pot roast with root vegetables, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: game goulash with pearl onions, cooked with a close eye and a hot pan.
Stews & Braises
Free
Three-meat chili and winter vegetables -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple elk chili and winter vegetables, full of deep, wood-smoke flavor.
Stews & Braises
Free
Venison pot roast done right: with a bay-leaf broth, with real technique and a good rest.
Stews & Braises
Members
Honest three-meat chili over mashed potatoes, done the way the camp likes it.