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Hunter's Stew

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“This is my brother's recipe adapted for the oven. When my brother goes out with his hunting buddies, he uses a disposable foil turkey pan with foil as a lid, combines the ingredients in the pan, places the pan over the coals at noon and it's done by the time they get out of the woods.”
READY IN:
2hrs 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 5 -8 lbs beef roast or 5 -8 lbs pork roast or 5 -8 lbs venison roast
  • 8 medium potatoes, peeled and whole
  • 10 carrots, peeled and whole
  • 4 onions, peeled and whole
  • 16 ounces whole mushrooms
  • 1 medium cabbage, cut into thick wedges
  • 1 (16 ounce) bottlezesty Italian salad dressing
  • 2 (10 3/4 ounce) cans condensed cream of mushroom soup
  • salt and pepper, to taste

Directions

  1. Brown the roast on all sides and place in a large Dutch oven or roasting pan with a lid.
  2. Pile the vegetables on top of the roast and pour the dressing and soup over all.
  3. Season with salt and pepper, cover, and bake for 2 to 2 1/2 hours.

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