JIM ZUMBO'S UNREAL STEW FOR GAMEY MEAT
If you hunt, you already know that Jim Zumbo knows how to make any game, no matter how tough, taste great! This can be cooked in a slow cooker or in a Dutch oven. Per Ammoland.com, this is Jim Zumbo's favorite recipe. Jim goes for taste, not dietary concerns. This recipe can be cooked at a camp site, if someone has mess duty while others hunt. If cooking all in 1 pot, drain off the excess fat before Step 2; otherwise, use a skillet for bacon and browning and a Dutch oven or slow cooker for the rest.
Provided by Whats for Dinner Hon
Categories Stew
Time 3h35m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- In skillet, brown bacon, then set cooked bacon aside until Step 2. Brown meat in bacon grease until it loses its pink color.
- Place meat and bacon in Dutch oven or slow cooker and cover with 2 inches of water. Add "Round 2" vegetables and seasonings. Cook for 2 or more hours until meat is tender, adding water as necessary.
- After meat is tender, add "Round 3" vegetables and seasonings. Cook for 30 minutes.
- Add "Round 4" vegetables and cook until vegetables are tender, about 20 minutes.
Nutrition Facts : Calories 869.1, Fat 33.5, SaturatedFat 11.3, Cholesterol 230.6, Sodium 1997.9, Carbohydrate 73.5, Fiber 11.4, Sugar 16.4, Protein 68.9
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- Sprinkle your meat with a good dose of salt and pepper. A little heavier than if you were doing it on something you would eat straight as it's going to help season the whole pot.
- If you plan to brown the meat first, either heat your Instant Pot on saute, or a heavy-bottomed pot on medium heat. Add bacon fat, butter, lard or olive oil and brown your meat in 1-2 batches, depending on the size of your pot, as to not crowd your meat. Add in your onions and saute until they’ve got a bit of colour.
- If you’re using the Instant Pot, add the thyme, rosemary, bay leaf, broth/water, wine and garlic along with the meat and onions. Put the lid on, set to sealing and cook for 30 minutes on high pressure. Let it naturally release for at least 20 minutes before flipping the vent, doing a quick release can make your meat tough/dry.
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