Wild and Tame – The 4 to 6 Hour Stew

  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 6:0 h
  • Ready In : 6:30 h
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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.


  • 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 Worchester 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 1

Serve with rice and some like it topped with grated cheese. Combine in the crock pot - burger meat, duck, Jimmy Dean sausage, coke, onions, carrots, celery; cook on high for an hour or so. Add the rest of the ingredients and cook on high for another hour. Reduce heat to low and cook for a couple of hours or until you can’t stand to wait any longer. Add the boudin one hour before serving and don’t add salt or pepper till you are ready to eat. The author adds "Most of the time I just use Tony’s (Chachere Cajun Seasonings)".


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