The Sustainable Hunter
I enjoy hunting game, and look forward to it every Fall. Although I am a hunter, that doesn’t mean I’m an evangelist trying to convince everybody to adopt hunting as a way of life. Nor am I such a ded...
This is a rustic dish borne of my time spent hunting in the Kiniksu wilderness of Idaho.
Ingredients
- 4-5 pounds of whole rabbit or squirrel
- 8 medium carrots
- 2 pounds small red potatoes
- 2 medium sweet onions
- Fistfull of whole green beans
- 1 large head of broccoli (oh yes I did)
- 2 quarts of vegetable juice cocktail
- Half stick of butter
Instructions
There are no added spices or salt required. If you prefer a spicy version, just choose spicy vegetable juice.
Upland game destined for soups and stews should be prepared using one of the methods below. Soaking game in milk overnight in the fridge will give the finished product a less "earthy" flavor.
Pressure cooker method (preferred)
Rinse whole game animal and place on rack in pressure cooker with 3 cups hot water. Process at 10-15 psi for 15 minutes, allow to cool slowly. Remove from cooker to shallow baking pan and allow to cool. Once the game has cooled, hand pick the carcass and cut the larger pieces to bite size portions.
Stovetop method
Bring 1 quart of water to boil. Rinse whole game animal and place in pot. Return to boil, reduce heat, cover and simmer for 30 minutes. Remove from pot to shallow baking pan and allow to cool. Once the game has cooled, hand pick the carcass and cut the larger pieces to bite size portions.
In a deep stock pot, add 2 quarts of (V8style) vegetable juice cocktail. Heat to simmer.
Scrub and rough chop carrots and potatoes, leaving the skin on.
Rough cut the onions and green beans.
Cut broccoli florets from stem, nothing bigger than a marble.
Add cut vegetables to pot.
In a saucepan, sauté prepared game in butter. Drain and add to stockpot.
Top off with drippings from game processing if needed to cover ingredients.
Cover pot and simmer until carrots and potatoes are done.
Serve with rustic bread.
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