​​​WISCONSIN BOWHUNTERS ASSOCIATION

WILD GAME RECIPES

By Ruth Albrecht

We all have that favorite wild game recipe that we just love to make and eat! Whether it might be a stew, chili, sausage, jerky etc., here is your chance to share and see that recipe featured in our magazine. In each issue we will feature one proven and tested wild game recipe. So, send me your recipe with a little history/story about it to 6906soarhellenbrand@gmail.com.

With so many avid bowhunters around, who does not like a good roast?  This recipe is simple enough and you only need one pan. I acquired this family favorite from my mother-in-law over 40 years ago and it was always one of her favorites too. So, here is how I make my favorite venison roast…

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Featured Recipe

Erik Tidstrom from Poynette Bow Club submitted this recipe that he got from his good friend John Felix from Ashland, WI 25 years ago. Serve with a salad or whatever vegetable you want and enjoy!

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Bear Stew

Ingredients:

 Approximately 3 pounds of bear meat (can also use venison) with all the fat and silver skin removed, cut into 2-inch cubes

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• Approximately 1/2 cup of all-purpose flour

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• 1/8 to 1/4 cup of bacon grease or olive oil (not extra virgin)

• One large or two medium white or yellow onions, peeled and cut into half inch thick slices

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• 5-6 carrots, peeled and cut into 2" pieces

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• 3 large baking potatoes peeled and cut into 1-1.5" pieces

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• One cup of beef bouillon • Lawry’s Season Salt

• Black pepper

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• One roll of “whomping biscuits” (Pillsbury flaky biscuits or whatever kind you like). I call them whomping biscuits because you peel off the outside and whomp the roll on the corner of your countertop.

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• Butter for biscuits

6 quart or larger crockpot. I use a Hamilton Beach

Cooking Instructions:

Preparation • In the largest frying pan you have, heat bacon grease or olive oil over medium heat • Salt the cubed meat with Lawry’s Season Salt and pepper • Put flour in a clean paper grocery bag • Add half the meat, roll down the top of the bag a few times to seal and shake vigorously to coat meat. Put meat in hot oil. Do the same with the rest of the meat. Depending on the size of your frying pan, you may have to this in two batches. • Brown the meat on at least two sides • In a 6-quart crock pot, oil the inside of the pot with olive oil, place onion slices on bottom • Put browned meat into crockpot set on low. Add the cup of beef bouillon. Cover and cook for 4-5 hours • Two and a half hours before you want to eat, put in the potatoes and carrots. Cover and cook another 2 1/2 hours • Keep an eye on the amount of liquid in the crockpot. You may have to remove some and discard • 15 minutes before you want to eat, bake the “whomping biscuits”

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 (Disclaimer: Wisconsin Bowhunters Association reserves the right to be absolved of all liability.)

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