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Game Bag Stew Recipe

Game Bag Stew

Recipe courtesy Robin Volk and Carol Barnett

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

Showing 1-9 of 9

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  • on January 13, 2012

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    This stew has good flavors, but it could use a bit of tweaking to make it 5-star. It ends up being a bit watery and also the ratio of broth to meat/vegetables is a bit off. More broth, more thickness is my recommendation. The meat is also dry. That is probably my fault. Overall, a good stew.

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  • on December 29, 2011

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    Used this recipe in hopes of making something similar to a rustic rabbit stew I had this fall. I used rabbit and added some diced tomatoes and roasted chestnuts. It was perfect for a cold winter evening!

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  • on April 13, 2010

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    I use the marinade to cook lamb, elk or beef in the crock pot. It makes an excellent gravy.

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  • on September 13, 2008

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    This is probably one of the best game stew recipes I have ever made. I have made many stews so I modified the recipe just a tad; I added about 1/2 cup flour to the Elk and onions before the wine. Tasty and perfect!

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  • on May 25, 2006

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    The recipe was really easy. Not only was it simplex, but it aslo gave me lots of time to get other things done during the day. I only added one ingredient to the recipe, tomato paste.

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  • on January 02, 2006

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    Ok we love this. My husband took up hunting and I am a CITY gal. hummm... I used Venison, Goose, Squirl (hell dont ask wild sausage. THis was great...Hummm I think My Bobby has done it again!

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  • on December 31, 2005

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    i used venison and rabbit and it is a very easy recipe and suprisingly delicious

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  • on January 14, 2005

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    A very flavorful stew that wowed my dinner guests. Wonderful for a cold evening. I made buttermilk biscuits to serve with and it was just comfort food at its best!

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  • on November 03, 2004

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    We tried the game bag stew recipe but found it left out a very important ingrediant - flour. Without it the stew would not thicken. Also the quantity of wine overwhelmed the meat. We used buffalo, oryx and mallard duck. I would also decrease the basil and oregano to !/2 teaspoon each.

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