Wild and Tame - The 4 to 6 Hour Stew

8 servings Prep: 30 m Cook: 6 h Total: 6 h 30 m Intermediate
5.0/5 (1)
Wild and Tame - The 4 to 6 Hour Stew
This recipe’s author, Mike, writes: My great great grand mother taught me how to cook on a wood fired stove and I have been hooked ever sense. I spent the last 2 fall seasons in Alaska on a jut of land on the Bering Sea cooking for a duck guide. After 2 eight week stints I think I cooked duck, salmon, halibut, geese, grouse and cod every way possible. There was no place to get (buy) meat there so we ate what we could bring with us or whatever the hunters got and the fish I caught. The duck and goose stew was a hit every time - packed with venison, duck, white boudin, sausage, and slow-cooked vegetables for rich, hearty flavor.

Ingredients

8 servings
  • 1 pound venison or lean beef
  • 2 pounds duck, goose, deer, or whatever you have, cubed
  • 1 pound white boudin chunks
  • 1/2 pound Jimmy Dean sausage
  • 1 can Coke
  • 1 cup coffee, tea or wine
  • 1/4 cup each - mustard, Worcestershire sauce, ketchup and or bar-b-q sauce
  • 1 cup diced tomatoes
  • 4 onions chopped
  • 4 potatoes cubed
  • 1 tbsp Accent
  • Garlic powder and soy sauce to taste
  • basil
  • parsley
  • 3 stalks celery chopped
  • 3 to 4 sliced carrots
  • 1 big can canned corn liquid drained or cob corn
  • 1 cup salsa
  • 1 pickled jalapeño pepper no seeds
  • 1 or 2 bell pepper chopped
  • salt and pepper or your favorite Cajun seasoning

Step-by-Step Instructions

  1. Brown the burger meat, cubed duck (or other wild game), and Jimmy Dean sausage in a skillet if desired for added flavor, or add directly to the crock pot.
  2. Combine in the crock pot the browned or raw meats, Coke, coffee (tea or wine), onions, carrots, and celery. Cook on high for 1 hour.
  3. Add the mustard, Worcestershire sauce, ketchup, bar-b-q sauce, diced tomatoes, cubed potatoes, Accent, garlic powder, soy sauce, basil, parsley, corn, salsa, jalapeño pepper, and bell pepper. Stir to combine.
  4. Cook on high for another 1 hour, then reduce heat to low and cook for 2-4 more hours (total cooking time 4-6 hours) until the meats are tender and vegetables are cooked through. The longer it cooks, the more the flavors meld.
  5. Add the boudin chunks 1 hour before serving to heat through without overcooking.
  6. Taste and adjust seasoning with salt, pepper, or Tony Chachere’s Cajun seasoning just before serving.
  7. Serve over rice and top with grated cheese if desired.

Common Problems and Solutions

Q: How do I keep wild game from being tough or gamey?

A: The 4-6 hour slow cooking time is key - low and slow breaks down tough muscle fibers in wild game. The Coke and acidic ingredients (tomatoes, Worcestershire) also help tenderize. Don't rush it.

Q: When should I add the boudin?

A: Add boudin only in the last hour of cooking. Since it's already cooked, you just want to heat it through. Adding it too early can cause it to fall apart and become mushy.

Q: Can I use all domestic meats if I don't have wild game?

A: Absolutely - use beef stew meat, chicken thighs, or any combination of meats you prefer. The cooking time and method remain the same.

Tips and Techniques

Don’t add salt or season with Tony’s until right before serving, as the boudin and sausages will add plenty of salt during cooking. Taste first, then adjust. If you brown the meats before adding to the slow cooker, you’ll get extra depth of flavor, but it’s optional.

Ingredient Substitutions

  • white boudin: andouille sausage or smoked sausage
  • venison: beef stew meat or beef chuck
  • duck: chicken thighs or dark meat
  • Coke: beef broth or additional coffee

Equipment Needed

  • slow cooker or crock pot (6-quart or larger)
  • large skillet (optional, for browning meats)
  • knife and cutting board

Historical Context

This recipe represents the resourceful cooking tradition of hunters who make use of whatever game is available. The combination of wild and domestic meats in one pot is practical Louisiana cooking - stretching precious wild game by combining it with store-bought sausage and boudin.