Hunter's Stew

"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."
 
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photo by Mercy photo by Mercy
photo by Mercy
Ready In:
2hrs 50mins
Ingredients:
9
Serves:
8
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ingredients

  • 5 -8 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) bottle zesty Italian salad dressing
  • 2 (10 3/4 ounce) cans condensed cream of mushroom soup
  • salt and pepper, to taste
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directions

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

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Reviews

  1. This recipe seems to be lacking a couple things the biggest of which is an oven temperature. Also it's called a stew but isn't put together like a stew. What I did was cut up small roast and browned it in a pot with some butter and flower. Then I put in 3 diced potatoes and a large onion. I didn't have any cabbage so I used a can of sauerkraut. I didn't have any salad dressing so at the end I ended up putting in some hot vinegar directly in my bowl. Overall it turned out really good but I think I probably made up over half of the recipe.
     
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RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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