Chicken Duck Hunter Stew Food

HEARTY HUNTER'S STEW

Steps:

• In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

HUNTER'S CHICKEN STEW

Steps:

• Season chicken pieces with salt and pepper, and place in a large bowl. Add bay leaves, rosemary, and crushed clove of garlic; pour over wine. Let marinate for at least an hour, in the refrigerator, but preferably overnight.
• Preheat the oven to 350 degrees. Drain chicken, reserving the marinade, and pat dry with paper towels. Coat chicken pieces with flour; shaking off any excess. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until golden brown, 5 minutes per side. Remove with a slotted spoon; set aside.
• Reduce heat to medium and add the sliced garlic. Cook gently until golden brown, then add the anchovies, olives, tomatoes, and chicken pieces with their reserved marinade. Bring to a boil, and cover. Transfer to oven and cook for 1 1/2 hours.
• Skim off any fat from the surface of the sauce, and discard. Season with salt and pepper. Remove bay leaves and rosemary before serving.

HUNTER'S CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Oil a tray, put the chicken breasts on it and cover each one with 2 bacon rashers. Put the chicken in the oven for 20-25 mins until cooked through.
• While the chicken is cooking, fry the onion in 1 tbsp oil until golden brown and soft, then set aside. Put the potatoes in a large pan of boiling water and cook for 10-15 mins until soft. Put another smaller pan of water on the hob and bring to the boil while the potatoes are cooking. Once boiling, tip in the runner beans and carrots and cook for 8-10 mins until soft but with a little bite. Drain the potatoes and put them back in the pan with the milk and cream cheese, mash until smooth and stir though the fried onions.
• Once the chicken is cooked, pour over the BBQ sauce and scatter over the parmesan and return to the oven for 2 mins until the cheese has melted. Serve with the mash, carrots and runner beans.

HUNTER STEW

Steps:

• Season meat with salt and pepper and lightly dust with flour.
• In a deep fry pan fry bacon until just done but not crispy.
• Remove bacon from grease and brown meat pieces in grease.
• Cut cooked bacon into bite sized pieces and add to pan along with remaining ingredients.
• Bring to boil. Reduce heat and simmer 1 1/2 hours or until meat is tender.

CHICKEN & DUCK HUNTER STEW

Steps:

• n a 6-quart Dutch oven cook chicken drumsticks and duck, half at a time, in hot oil about 15 minutes or until lightly browned, turning to brown evenly. Remove chicken and duck, reserving drippings in the Dutch oven; set drumsticks aside. Cover and chill the duck portions in the refrigerator. Add mushrooms, onions, and garlic to drippings in pot. Cook and stir about 5 minutes or until vegetables are just tender. Return drumsticks to Dutch oven. Meanwhile, in a large bowl, combine tomatoes, sweet peppers, Marsala, tomato paste, olives, vinegar, salt, and black pepper. Pour over drumsticks in pot. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add duck; return to boiling. Reduce heat and simmer 25 to 30 minutes more or until poultry is tender. Just before serving, stir in oregano and rosemary. Serve stew with couscous. Makes 12 servings.