• Heat oil in Dutch oven or heavy pot; add the venison cubes and brown on all sides; sprinkle on salt and pepper while browning.
• Add the water, beef bouillon, Worcestershire sauce, and dry soup mix.
• Cover pot and simmer for 1½ hours.
• Add the garlic, potatoes, carrots, and celery and continue to simmer until the vegetables are tender.
• Remove ½ cup of the stew broth and mix in the cornstarch, stirring vigorously so it doesn’t clump.
• Gradually pour the cornstarch mixture back into the stew, stirring constantly, and continue to simmer until the broth thickens.

24 hours before:

• Place the cubed meat in a large baking dish.
• Mix together all marinade ingredients and pour over the meat, making sure that meat cubes are covered with marinade.
• Cover with plastic wrap and refrigerate for 24 hours.
• After 24 hours, remove the meat from the marinade and pat dry on paper towels; strain and reserve the strained marinade.

To cook stew:

• In a Dutch oven or heavy pot, brown bacon and onion together.
• When lightly browned, add the carrots and sprinkle with brown sugar.
• Cook until the meat is completely browned; remove bacon and vegetables and set aside.
• Drain the bacon grease and use the same pan to continue.
• Add oil and brown the stew meat.
• Sprinkle meat with flour and cook until the flour is golden.
• Add minced garlic, apple juice, celery, parsley sprigs, bay leaf, and thyme.
• Add reserved marinade and enough water to cover the meat.
• Add the bacon and vegetables; simmer, covered, 1½ hours, stirring occasionally and checking to be sure it doesn’t get too dry.
• If there is too much liquid, remove the lid for the last 15-20 minutes.
• Ladle into individual bowls and serve either as is or over some cooked rice.

• Mix together the flour, ½ tsp. salt, and pepper.
• Sprinkle pieces of steak with flour mixture and pound the flour into the steak with something sturdy like a meat mallet or rolling pin.
• In a large skillet, heat oil; add pieces of floured steak and brown on both sides.
• Don’t hurry this process—take about 15-20 minutes to do the browning.
• Reduce heat to low, add the water, cover the skillet, and simmer until beef is tender, about 1 hour.
• Add more water as necessary to prevent the meat from scorching.
• In a medium mixing bowl, stir together the diced tomatoes, chopped tomato, green bell pepper, onion powder, ½ tsp. salt, and a shake or two of pepper.
• Pour mixture over meat, bring to a simmer, and cook until sauce has thickened, about 30 minutes longer.

• In a heavy ovenproof pot, layer a portion of the raw hamburger (break apart the hamburger into little pieces as you work) over the entire bottom.
• Next add a layer of carrots and then a layer of potatoes.
• Top each potato layer with salt and pepper and continue layering.
• It’s better to have several thin layers than a few thick ones.
• Be sure to end with a small amount of hamburger as the top layer.
• Sprinkle paprika over the top and cover the pot with a tight-fitting lid.
• Bake at 350° for at least an hour, or until carrots and potatoes are cooked through and tender.
• You can also cook the Stonaflesch at 250° for 3-4 hours, but you’ll need to check occasionally to make sure the bottom doesn’t scorch.

• Place the squirrel pieces into a large pot and add water.
• Bring to a boil, reduce heat, and simmer for 1½-2 hours.
• Using a slotted spoon, remove squirrel and allow to cool enough so you can handle it.
• Remove meat from bones and return the meat to the pot.
• Add the bacon, coriander, cayenne pepper, salt, onions, tomatoes, potatoes, and lima beans, and simmer for 1 hour.
• Add the corn and cook 10 minutes longer.
• Add the pepper, adjust seasonings, and serve.

• Heat oil in a pot; add onion, celery, and chili powder.
• Sauté until vegetables are tender.
• Stir in corn, Worcestershire sauce, diced tomatoes, and water.
• Cook for 10 minutes.
• Add fish and cook until fish is done, about 3-5 minutes.
• Add cayenne pepper and salt to taste.
• Stir in cilantro and parsley.
• Ladle into individual bowls and have some sliced lemons or limes on hand to squeeze juice over the stew if desired.

• Place the rabbit pieces in a stockpot and add the water; cover the pot and simmer until the meat is cooked thoroughly and beginning to fall off the bones.
• Remove the meat and set aside until cool enough to handle.
• While the meat is cooling, strain broth and save to add to the stew.
• Remove meat from bones and cut into large bite-sized pieces.
• Roll pieces of meat in flour and sprinkle with salt and pepper.
• Heat the oil in a clean pot and fry the floured pieces of meat until browned on all sides.
• Using a slotted spoon, remove the meat and set aside.
• Add the onion slices to the same pot and cook until limp and lightly browned.
• Add back the meat and broth, and then add all other ingredients.
• Cover and let simmer for 1-1½ hours, or you can bake the stew in a covered, ovenproof pot at 350° for 1-1½ hours.

• In a stewpot, brown the hamburger; drain off fat.
• Add remainder of ingredients and simmer for about 25-30 minutes or longer, making sure that the meat is thoroughly cooked before serving.
• To serve, ladle into individual bowls and top with tortilla chips and cheese if desired.

• In a large stockpot or Dutch oven, heat oil; salt and pepper the roast and then place it in the pot and brown all sides.
• Fill the pot with enough water to barely cover the meat.
• Bring to a boil and then reduce heat, cover the pot, and simmer for about 3 hours.
• Add the potatoes and carrots, making sure they are submerged in the cooking liquid.
• Once again bring the contents to a boil and then reduce heat, cover the pot, and cook until the potatoes and carrots are tender.
• Using a big slotted spoon, remove the meat, potatoes, and carrots from the pot and, keeping them separate, place them in heatproof dishes and set them aside and keep them warm.
• (I usually turn my oven on for a few minutes just to get the inside a bit warm and then turn off the heat and set my meat and veggies in the warm oven.
• )
• Now to make the gravy: Keep the broth simmering in the Dutch oven.
• Estimate how many cups of broth you have in your pot, and for every cup of broth add 1 tablespoon cornstarch and 1 tablespoon water in a pourable mixing bowl or large liquid measuring cup and mix.
• This is called a cornstarch slurry.
• (I usually use a bit more water than cornstarch so it’s a thinner slurry, but that’s not necessary.
• ) Slowly pour the slurry into the simmering broth, stirring constantly so the cornstarch doesn’t clump.
• Stir constantly until the broth begins to bubble and thicken and the gravy becomes a bit clearer looking.
• Taste the gravy and add salt and pepper if needed.
• To serve, put meat, carrots, and potatoes on individual plates and either pour gravy over everything, or bring the gravy to the table and let everyone pour their own.

• Roll chicken pieces in flour that has been seasoned with salt and pepper and brown well on all sides, using a heavy-bottomed pot that can hold all the pieces at once.
• Layer potatoes over the chicken and then the green onions on top of the potatoes.
• Mix together the soup and water and pour over the top.
• Simmer slowly, covered, until chicken is cooked through and potatoes are tender, about 20-30 minutes.
• You can serve this meal on plates, but large, shallow pasta bowls work well also.