Recipe courtesy of Robin Volk and Carol Barnett

Game Bag Stew

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  • Level: Intermediate
  • Total: 4 hr 7 min
  • Prep: 50 min
  • Inactive: 2 min
  • Cook: 3 hr 15 min
  • Yield: 6 to 8 servings
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1 (12-ounce) can beer

1 small onion, medium dice 

1/4 cup yellow mustard 

3 tablespoons Worcestershire sauce 

2 tablespoons oil 

2 tablespoons brown sugar 

4 cloves garlic, minced or crushed 

6 juniper berries, crushed (optional) 

2 bay leaves 

12 peppercorns or 2 teaspoons ground black pepper 

1 teaspoon salt 

1 teaspoon dried basil


1 teaspoon dried oregano 

2 tablespoons bacon fat or oil

3 to 4 pounds mixture of wild game meat

1 medium onion, medium dice 

2 cups red wine

2 cups stock (game or chicken)

1 teaspoon grated nutmeg

1/2 teaspoon cayenne

2 to 3 carrots, sliced

3 stalks celery, sliced

1/2 pound mushrooms, sliced

2 1/2 cups peeled and cubed potatoes

1 turnip, peeled and cubed



Chopped parsley leaves, for garnish 


  1. For the marinade: Whisk all ingredients together. Pour marinade over meat. Marinate meats in the refrigerator for at least 2 hours or overnight. Drain meat, reserving marinade. Strain marinade and set aside. 
  2. To Assemble Stew: Add bacon fat to large Dutch oven over medium-high heat. Add meat and saute until browned, about 8 minutes. Add onions and saute briefly. Deglaze with wine. Add stock and strained marinade. Add nutmeg and cayenne pepper. Add chopped vegetables. Season with salt and pepper, to taste. Cover and bake: 3 hours at 275 degrees F or 2 hours at 300 degrees F or 1 1/2 hours at 350 degrees F. or cook in a slow cooker for 6 to 8 hours. Serve hot, garnish with chopped parsley.

Cook’s Note

Additional vegetables can be added: corn, peas, sliced cabbage, beans, and tomatoes

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