stew

We hunt wild boar at Santa Ynez Valley Hounds. Any one that we take is butchered and eaten, of course. In France it is very common. We cook game with sweet spices. Here's the dish I made and served for the hunt breakfast last week-end. You can make it when ever you have time, warm it up in a slow cooker while you're away hunting, and it will be ready when you're back.

1 lb salted fatback2 lbs yellow onions10 lbs catfish boneless nuggets1 can diced tomatoes (20 oz)1 can whole kernel corn (20 oz)2-1/2 lbs red potatoes1 can tuna in water (12 oz)3 Tbs Old Bay Seasoning2 Tbs salt1-1/2 Tbs black pepper3 Tbs Louisiana Hot Sauce1 stick butter   1. Cut fatback into 1/4-inch squares. Boil in water for 2 minutes, drain water off, and fry fatback until golden brown. Remove fatback from grease.2. Cut onions into 1/2-inch pieces and fry in fatback grease until tips are brown. Drain grease from onions.3. In another fry pan, stew tomatoes for 2 minutes. Add corn and stew for 2 more minutes.4. Add onions and fatback to tomato/corn mixture, and stew for 2 minutes.5. Cut potatoes into 1/2-inch pieces. Boil for 8 minutes. Drain.6. In a separate pot, boil catfish and butter for 10 minutes in just enough water to cover.7. Add potatoes to catfish, and cook on low heat for 10 minutes. Stir frequently.8. Add corn tomato mixture, tuna, Old Bay, salt, pepper, and hot sauce. Simmer for 10 minutes. Serve over white rice or with oyster crackers or cornbread.... This content is for subscribers only.Join NowAlready a member? Log in here

1 pound ground round2 medium Spanish onions, sliced1 can pork and beans1 can tomato soup1 Tablespoon brown sugar per layerSalt1 tablespoon Worcestershire sauce In a casserole with a lid, layer meat, then onion, then beans and then sugar. Repeat. Pour soup mixed with Worcestershire sauce over top. Bake 1 hour at 350.... This content is for subscribers only.Join NowAlready a member? Log in here