Duration
2 hours
Season
Spring, Fall, Winter
Serves
4 to 6
Booyah! It’s not the in-your face comeback. No, this is a delicious stew hailing from the Upper Midwest with Belgian origins. Traditionally the stew is prepared over several days in large “Booyah kettles” using beef and chicken.
This recipe incorporates venison and pheasant and is prepared much faster. Booyah is the perfect spring transition meal when you want something fresh, warm, and hearty.
Ingredients
- 1 tbsp. oil
- 1 lb. venison stew meat
- 2 pheasant breasts, cubed
- ½ yellow onion, diced
- 1 green bell pepper, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 4 cups game stock
- 1 medium tomato, chopped
- 2 bay leaves
- 1 medium red potato, diced
- ¾ cup corn
- ¾ cup peas
- ½ cup chopped green beans
- 1 tbsp. Worcestershire sauce
- 1 tsp. salt
- 2 tsp. black pepper
Also works with
Preparation
- Bring a medium-large pot to heat over a medium-high flame. Add the oil.
- Season the venison and pheasant with salt and pepper. Add to the pan and quickly sear. Remove the meat and set aside.
- Add the onion, bell pepper, celery, carrot, and garlic to the pot. Reduce heat to medium. Allow the veggies to cook for 2 to 3 minutes.
- Stir in the stock, diced tomato, and bay leaves. Stir in the meat. Bring the soup to a simmer, reduce heat to low, cover, and allow to cook for 1½ hours.
- Stir in the potatoes, corn, peas, and Worcestershire sauce. Season with salt and pepper to taste. Allow to cook for 15 minutes or until the potatoes are tender.
- Shred meat if desired. Serve immediately and enjoy!
Booyah! It’s not the in-your face comeback. No, this is a delicious stew hailing from the Upper Midwest with Belgian origins. Traditionally the stew is prepared over several days in large “Booyah kettles” using beef and chicken.
This recipe incorporates venison and pheasant and is prepared much faster. Booyah is the perfect spring transition meal when you want something fresh, warm, and hearty.
Ingredients
- 1 tbsp. oil
- 1 lb. venison stew meat
- 2 pheasant breasts, cubed
- ½ yellow onion, diced
- 1 green bell pepper, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 4 cups game stock
- 1 medium tomato, chopped
- 2 bay leaves
- 1 medium red potato, diced
- ¾ cup corn
- ¾ cup peas
- ½ cup chopped green beans
- 1 tbsp. Worcestershire sauce
- 1 tsp. salt
- 2 tsp. black pepper
Also works with
Preparation
- Bring a medium-large pot to heat over a medium-high flame. Add the oil.
- Season the venison and pheasant with salt and pepper. Add to the pan and quickly sear. Remove the meat and set aside.
- Add the onion, bell pepper, celery, carrot, and garlic to the pot. Reduce heat to medium. Allow the veggies to cook for 2 to 3 minutes.
- Stir in the stock, diced tomato, and bay leaves. Stir in the meat. Bring the soup to a simmer, reduce heat to low, cover, and allow to cook for 1½ hours.
- Stir in the potatoes, corn, peas, and Worcestershire sauce. Season with salt and pepper to taste. Allow to cook for 15 minutes or until the potatoes are tender.
- Shred meat if desired. Serve immediately and enjoy!