BY SEAN GRAY
Now that most of the big game hunting has come to an end, it’s time to enjoy some of the fruits that a successful hunt has to offer. As a kid, I can remember my dad making this delicious meal he called “goulash.” I think dad usually used beef, but as an avid hunter, I began using wild game, and the recipe comes out just as good. If you like stew, you will love this!
- 2lbs of your favourite ground meat (bear, deer, or moose)
- 1 head of broccoli or a bag of frozen Brussel sprouts
- 1 large onion
- 2-3 large carrots
- 2-3 stalks of celery
- 2 packs of fresh or canned mushrooms
- 5 cups of frozen peas or corn
- 3 tablespoons of olive oil
- 2 tablespoons of butter
- salt and pepper to taste
- 1 tablespoon of Montreal Steak Spice
- 1 teaspoon of garlic
- ½ – ¾ cups of cream
- 1 teaspoon of basil
- 1 teaspoon of oregano
- 1 or 2 bay leaves
- 1-2 cups of baby spinach (optional)
- 2-3 cans of Campbells Cream of Mushroom soup
- a splash of water or beer if needed to get things going
- In a large saucepan at medium heat, add olive oil, and butter until melted.
- Add the ground meat and onions and begin to brown the meat. Once the meat is browned (you may have to transfer to a stew pot depending on size of saucepan), add all veggies and spices and mix well.
- Add the mushroom soup and mix, allowing the mixture to simmer covered for 10-15 minutes mixing regularly.
- Add the cream and reduce heat to low and allow the dish to simmer for about 45 minutes, stirring occasionally.
- Enjoy over a nice bun, rice, or mashed potatoes; I prefer this comfort mixture over bread.
Happy bow hunting, and get that ice fishing gear ready! We may get a chance to hit a few of our favourite splake, walleye, pike, or perch lakes sooner than we think!