Podcast Episode 228: Wild Wild Stews
There’s something timeless and comforting about a pot of stew simmering on the stove, isn’t there? In Episode 228 of the Wild Fish and Game Podcast, hosts Justin Townsend and Adam Berkelmans delve into the rich, savory world of wild stews—hence the title, Wild Wild Stews. Whether you’re a seasoned wild game cook or just looking to get more creative with those tougher cuts in the freezer, this episode is a one-pot masterclass on crafting hearty, flavorful stews that embrace tradition, foraging, and a bit of culinary curiosity. As Justin put it early on, “We love stews. We have a lot of stews. Our official stance: stew is damn delicious.”
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The Humble Art of the Stew
The episode opens with a fundamental question: What is a stew? According to Justin, the key difference between a soup and a stew is the ratio of solids to liquid. “Soups are typically liquid-based with a higher ratio of liquid to solids,” he explains. “Stews are thicker and have a higher solid to liquid ratio.” Adam notes that the definition is globally diverse, encompassing dishes such as Korean jjigae, Persian koresh, Malaysian rendang, and American chili. Yes, chili counts—Justin is adamant:
“Chili is a stew, and that’s gonna anger a lot of people, but that’s okay.”
Stews are universally appealing. From Choctaw pashofa to Irish beef stew, these are often slow-cooked dishes made from whatever is on hand, making them ideal for wild game, foraged ingredients, and preserved meats. Justin shares his own Choctaw cultural dish, pashofa, made from cracked hominy and traditionally cooked with pork: “It just kind of creates like a porridge consistency with like chunks and shreds of pork in there.”
A Brief but Flavorful History
Adam takes listeners on a historical tour of stew, starting with one of the first written recipes ever—etched in cuneiform on a Babylonian stone tablet and including ingredients like meat, barley cakes, onion, and milk. From there, the conversation winds through ancient Rome, the Amazon, and medieval Europe. “Pretty much all cultures are making stew,” Adam says. “It’s the perfect dish—you can throw anything into it.”
Justin adds that stew was historically cooked over fires or hot stones before the invention of pots. “Sometimes the best way you can do it is just to cook stew in the oven,” he notes, citing its even heating and caramelization benefits. Adam chimes in with an amazing anecdote:
“We were making maple syrup at a friend’s farm, and cooked a tough old rooster in a stew over the fire, ladling maple sap in as the liquid. It was incredible.”
Building the Perfect Stew
The meat is where it begins. “Choose the right cut,” Justin advises. Think shoulder, shank, and neck—cuts full of connective tissue that break down beautifully over time. “Tender cuts like loin or tenderloin aren’t ideal for stews. Save those for the grill.”
Next comes the Maillard reaction—getting a hard sear on your meat before it hits the stew pot. “Don’t skip this step,” Adam warns. “If you throw in gray meat, you’re doing it no favors.” He recommends searing whole steaks and then cubing them for consistency and ease.
When it comes to thickening, flour is your friend. But go easy—too much and your stew can become gummy. “A good ratio is two tablespoons of flour for every 4-6 cups of liquid,” Justin says. Alternatively, you can use a roux or add cornstarch slurry later.
The Layers of Flavor: From Umami to Sweetness
This episode doesn’t just stop at meat and potatoes. The hosts delve into the layering of flavors with umami-rich ingredients, including mushroom powder, Worcestershire sauce, tomato paste, anchovies, and even seaweed. “If you have a bland recipe,” Justin says, “add umami. It’s the secret weapon.”
Adam suggests enhancing your stews with a balance of sweetness and acid. Maple syrup, balsamic vinegar, dried fruits like raisins or apricots, and vinegars all contribute to a complex stew. “Try adding acid instead of more salt,” Adam notes. “Just a splash of vinegar can elevate your whole dish.”
Tips from the Stew Trenches
The episode offers dozens of pro tips, such as:
- Use wild fats like duck fat for searing meat.
- Cook in the oven at 275°F for even heat and less risk of scorching.
- Add veggies in stages to avoid mushy textures.
- Use homemade stock for deeper, richer flavor—and don’t forget the gelatin!
- Cook over fire for unforgettable flavor if you have the opportunity.
And yes, leftover stew is even better the next day—a fact both hosts agree on with a chuckle. “Some sort of magic,” Adam says. “Witchcraft. I don’t know.”
Wild Ingredients That Shine in Stews
The podcast gives a shout-out to all kinds of wild food. Justin encourages using bird legs from ducks, turkeys, and pheasants. “Ask your buddies for the legs they usually toss,” he suggests. Offal like hearts and gizzards, trotters for gelatin, and even wild mushrooms and foraged greens are also ideal.
Fish and seafood also make excellent stews—but they cook quickly. Justin shares a technique:
“Buy shrimp with the shells on, use the peels to make a quick stock, and then cook your stew from that. It’s so easy.”
A Blank Canvas for Your Harvest
In wrapping up, Justin emphasizes the freedom that comes with stews: “You can create anything with the steps we gave you. Don’t be afraid to put in some crazy things and see how they come out.” From coconut fish stew to venison heart stew, from creamy meatball and gnocchi stew to poitjiekos, the episode is packed with inspiration. Links to all the discussed recipes are included in the show notes.
So, if you’re standing in your kitchen wondering what to do with that shoulder roast or those freezer-burned mushrooms, stew might just be your answer. As Adam puts it, “It’s just the comfort food that can do anything.”
Hungry for More?
Whether you’re simmering squirrel over a campfire or searing venison for a fancy Sunday meal, Episode 228: Wild Wild Stews will make you look at this classic dish in a whole new light. Packed with history, humor, and hot tips, this episode will help you make your best stew yet—and maybe even inspire you to invent a new one.
So grab a ladle, find your favorite spoon, and dive in. And if you haven’t already, listen to the full episode here to catch all the mouthwatering stories, technical tidbits, and wild food love that makes the Wild Fish and Game Podcast a staple for outdoor-minded cooks everywhere.