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Quantities depend on size of pot and appetites of campers. Cook & simmer with lid on to keep ashes out.

In large stew pot or Dutch oven brown lightly floured one inch chunks of beef , venison, or road kill in some cooking oil or hog fat. A smushed clove of garlic and a little onion in with it won’t hurt.

When browned, sprinkle sparingly with black pepper and a few seasonings. (Lee & Perins, liquid smoke, garlic powder, celery seed, cumin, seasoned salt, Tobasco, or whatever else you carry in your chuck box.)

Add 1 can of beer or cheap wine and enough water to cover, then cook with lid on until meat begins to tenderize. (About long enough to drink a couple of cold ones if you don’t let the fire go out.)

In separate skillet brown pre boiled and de-boned squirrel, rabbit, fowl, etc. and toss ‘em in the stew.

Add chunks of carrot, potato, celery, onion, bell pepper, cauliflower, jalapenos, etc. and stir it all up.

Reduce heat (or raise pot if on campfire tripod) and simmer for another six pack or so.

Add optional canned ingredients. (tomatoes, bean sprouts, mushrooms, hominy, soup, or whatever else you need to use up). (Either drain liquid from can before adding , or dump in entire contents for more broth. Of course, beer can be added any time for more liquid)

Stir in a package or two of brown gravy mix to thicken broth and simmer till hungry.

Serve it up with some river bank corn bread (see recipe below) or crackers. (Stale hot dog buns will do in a pinch)

Hang leftovers on tripod over campfire and add beer, wine, or water as needed while stew lasts.