Jachtshotel – Hunters Stew

Digging through our recipe box, I came up with this old favorite, it’s a Dutch hunters stew, how appropriate for Dutch oven is that?! It’s like they were made for each other.

If you have leftover roast this is a great place to use it, also we’ve used venison, after all, it’s hunter’s stew! it if you start with fresh meat, I’d put a dry rub on it and let it marinade a while, then cut it into chunks, and brown it in hot oil.Start with a pot of boiling salted water, peel a couple of large Irish potatoes and chop them up, boil them until they are tender then pour off the water, put a stick of butter in and mash them up good with a little salt, pepper, and nutmeg, and maybe a little milk.
Sauté a large onion, chopped up, in the iron pot till transparent, add the meat and some broth and simmer until the meat is tender. Add a Bayleaf while simmering and any other seasoning you like, such as garlic salt. 
Finally chop up a sharp-flavored apple. Then, in your Dutch oven put down a layer of mashed tater, cover with a layer of meat mixture, top with apple chunks, then a second layer of taters, the rest of the meat, apples and top with the last of the taters and sprinkle more apple chunks on top. Finally,dot the top with pats of butter, and put The lid on it, with coals on top. Or you can put it in the oven at 250°F for about 20 minutes. Ladle it out on into plates or serve it out of the pot at the table. Even my grandkids love this one pot meal!

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