Spring Thaw Stoo · TradBowhunter-Ethical Predator

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Spring Thaw Stoo

Yes I wrote that Stoo- my dad had a tradition of writing it that way when we processed game animals and it’s stuck now for our kids!

This was a stew I originally tossed together when I suddenly became a moose camp cook on short order one weekend. I made it fast with whatever I had on hand..

I cook most of my stews in a crockpot now but I originally used a Dutch oven for this recipe. Both will break down the meat nicely.

🍲 🌿

1 pound venison (moose/bear) cut into pieces the size of sugar cubes. if you intend to use bear meat, I strongly suggest you give it a quick flash over sear in pan, cut up in small pieces into the frying pan and ensure it’s well cooked even before I throw it into the rest of the stew. Some people say it doesn’t matter, but I’m paranoid about different things that 🐻 bear meat can contain from a parasite aspect that Cervid meat does not.
2 tablespoons seasoned flour (your choice)
2 tablespoons oil or shortening
1 chopped onion
3 cloves garlic, minced
6 (more or less) cups venison or beef stock
Stock is easy to make when you butcher a deer or moose with leftover scraps and fat.
1 cup barley
2 Tablespoons of Worcestershire sauce
4 cups mixed diced vegetables (carrot, turnip, parsnip, potato)
½ cup frozen green peas

Heat oil in Dutch oven.

Dredge meat in flour, brown lightly in oil. Add onion and garlic and cook until soft. Transfer to crockpot or leave in the Dutch oven if stovetop cooking.

Add remaining ingredients, adjusting stock for thinner or thicker stew. Cook on low setting overnight or cover and simmer on low burner until meat and barley are tender, about 2-3 hours.

Serve with sourdough bread and honey!🍯

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