Hunter's Stew -

Hunter's Stew

Ingredients

450 g (1 lb) warthog or leg or shoulder of pork
450 g (1 lb) kudu or venison
Vegetable oil
Salt and freshly ground black pepper
4 onions, finely chopped
700 g (1 ½ lb) tomatoes, skinned, seeded and diced
¾ bottle of fruity red wine
3 sticks of celery, cut into 5cm (2in) chunks
4 large carrots, cut into 5cm (2in) chunks
275 g (10oz) butternut squash or pumpkin
225 g (8oz) mushrooms, sliced

Details

Serves: 4

Method

1.Cut all the meat into hefty chunks, about 5 x 5 cm (2 x 2 in). Heat the oil in a flameproof casserole or large saucepan and seal the meat quickly. Lift out the meat, season and reserve.

2.Put the onions into the same pot and allow to sweat gently for 5-10 minutes until soft but not coloured. Add the tomatoes and cook for a few minutes.

3.Return the meat to the pot, stir in the wine, bring to the boil, then turn down the heat to a simmer. Cook covered, for 1 hour, then add the celery and carrots and continue to simmer for a further 1 ½ hours until the meat is tender. Twenty minutes before the end of the cooking time, add the squash or pumpkin, then 10 minutes before the end, stir in the mushrooms.

Related food category:

• Main Course