ONE POT WV WILD MULLIGAN STEW

So you have many stews out there.. you have your hobo, your irish, your mulligan, your brunswick, your Jambalaya  your cowboy stew and on and on.. one thing these all have in common.. there is NO RULES!  Just get a pot, (or in my case today a crock pot) and throw it in.. traditionally these sorts of stews were made out doors and usually cooked slow over a fire. They would add in whatever they could scrounge up.. usually wild meats and root vegetables were the most popular because they were the easiest to come by. Some made it with very little liquid making it a thick porridgelike meal, some made it more soupy to feed more people.

Here is what I am using in “today’s” Wild Stew..  I live in WV so I happen to have one fresh squirrel I will be using today,

as well as some venison meat (2 lb bag)  and I will throw in some boneless chicken to boot. (about 2 small frozen chicken breasts)

I throw it all in my crock pot (or pot) and add water (didn’t measure) and 2 chicken bullion cubes.. also salt a good amount, pepper, and cajun spice, add a tab of butter

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add in  two stalks of cut celery with leaves, one whole onion sliced thick, 1/2 cup White Northern Beans, 2 cups Pinto Beans, Black Beans (1 can) a little green pepper

got my deer meat and chicken in there too..

Now let slow cook all day. …… when that squirrel starts to get tender enough to pull off the meat, take it out and let it cool on cutting board

then pull off meat …

season with salt pepper and cajun spices.. put back into the pot.

once meat is all done, I add in 3 cups white instant rice..add another 1/2 stick butter then I put lid on till it gets tender.. taste.. can thicken if desire or add more veggies even but to me it is just right tonight.. I want mine soupy tonight..

mmmm mm good. Serve with cornbread