Hunter's Stew

A rich, thick and wonderful stew to prepare for the hunter returning proud and hungry from a successful foray. It can be varied according to the game bagged.


2 wild ducks, or a partridge, or a rabbit, cut in serving pieces
1 cup cubed lean ham
2 onions, chopped
1 carrot, diced
1 turnip, diced
1 soup bone, large
1 stalk celery, diced
2-3 tablespoons tomato paste
1 bay leaf
salt and peppercorns
sherry or Madeira
Worcestershire sauce
parsley, chopped


Brown the fowl or rabbit pieces in butter along with the ham, onions, carrot, and turnip. Add the soup bone from which all fat has been removed and enough water to cover all. Season with the salt, peppercorns, cloves, and bay leaf, and simmer for several hours until the meat is tender. Remove the meat from the pot and simmer the soup for another hour. Remove the soup bone, return the meat to the pot and add the celery. Simmer until the celery is tender, then add Worcestershire sauce, tomato paste, sherry or Madeira (all these to taste), and the chopped parsley. Serve with fried croutons and add a little cooked wild rice if you wish.

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