Rabbit, Deer, Pumpkin Beer Stew

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It’s that time of year when everything seems to be infused with pumpkin spice including beer. Although I’m not as big a fan of the pumpkin brews as my better half, I do enjoy the flavor they add to a hearty stew. This delicious recipe not only tastes like fall, but it incorporates ingredients my family recently harvested from the woods and our garden.

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Rabbit, Deer, Pumpkin Beer Stew

Recipe by John VileCourse: Uncategorized
Servings

4-5

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes

Ingredients

  • 1-lb cubed venison

  • 1-2 rabbits, quartered

  • 24 ounces favorite pumpkin beer

  • 1 butternut squash, peeled and cubed

  • 3-4 potatoes, cubed

  • 2-3 carrots, sliced or chopped

  • 2-3 cloves garlic, minced

  • 1 shallot, chopped

  • 1 cup venison or beef stock

  • 1-2 cups tomatoes, chopped

  • 3 portabella mushrooms, chopped

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon allspice

  • Duck Fat

  • Salt and pepper to taste

Preparation

  • Heat a large cast-iron pot over high heat and add several tablespoons of duck fat. Use paper towels to remove any excess blood and moisture from the deer and rabbit pieces. Liberally sprinkle the meat with salt and pepper before browning in batches. Once browned, remove the meat and set it aside. Be sure to give the pot and oil a chance to come back up to temperature in between batches.
  • Once all the meat is browned and set aside, lower the heat and allow the pot to cool slightly before adding the carrots, garlic, and shallots. Cook for several minutes and then deglaze the pot with the pumpkin beer being sure to scrape the bottom of the pot.
  • Return the game meat to the pot and add enough stock to ensure the meat is submerged in liquid. Bring to a boil, lower the temperature to simmer, and cover the pot. Cook for at least one hour until the rabbit is tender.
  • Remove the rabbit quarters and once it has cooled slightly remove all the meat from the bone. Give the rabbit meat a quick chop and add it back to the pot along with the mushroom, tomatoes, potatoes, squash, and spices. Cook for an additional 30 minutes until the squash and potatoes are tender.
  • If the stew is a bit watery, you can thicken it using corn starch. Add 1 tablespoon of corn starch to a quarter cup of cold water and mix well to remove any clumps. Add the corn starch mixture to the stew while it is simmering.
  • If you really want to impress your dinner guests, serve the stew in some sourdough bread bowls with some crusty bread and a good Octoberfest beer.

John Vile

I live in NE Pennsylvania with my wife and two children. My passions include chasing whitetail deer during archery season, hunting waterfowl on local creeks, rivers, and agricultural fields, freshwater fishing, and assisting my wife with the vegetable garden. I spend almost every available minute on the water and in the woods with my kids and wife, and for us, spending time in the outdoors as a family is a way of life.

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