Three Sisters Stew with Grouse
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
8 people
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Calories
518 kcal
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Course
Main Course, Soup
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Cuisine
American
Three Sisters Stew with Grouse
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Use this recipe as a structure, working with ingredients you have. You can vary the meats you use, as well as the varieties of corn, beans and squash, as well as the green element. I use lambsquarters, but anything like spinach would work fine; dandelion greens is a nice alternative.
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Ingredients
OPTIONAL GROUSE BROTH
- 2 whole grouse, breasts removed and reserved
- oil to coat birds
- salt
- 3 bay leaves
STEW
- 3 tablespoons unsalted butter
- 1 large white or yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup wheat berries or pearled barley (optional)
- salt (smoked salt if you have it)
- 2 to 3 cups cooked great northern beans
- 3 cups cubed winter squash
- 2 tablespoons fresh sage, minced
- 3 cups sweet corn
- 1/2 pound lambsquarters or other green (spinach, dandelions, turnip greens, etc.)
- Black pepper, freshly grated cheddar or parmesan and cider vinegar, all to taste
Instructions
- Regardless of whether you are making broth or not, you will want to roast your birds at 400°F until well browned, about 1 hour. Before you roast them, remove the breasts and set aside, then salt and lightly oil the carcasses.
BROTH
- If you are then making a broth, cover the two roasted carcasses with water by about an inch in a large pot or Dutch oven, and simmer with the bay leaves for up to 4 hours. Strain the broth and pick all the meat off the bones. The roasting and broth-making can all be done up to a few days ahead of time.
STEW
- In a large pot or Dutch oven, heat the butter over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it begins to brown, about 10 minutes. Add the minced garlic and cook for another minute.
- Add the wheat or barley and stir well. Cook a minute, then add the tomato paste. Stir well and let all this cook for a few minutes, until the tomato paste darkens a bit.
- At this point add the broth you made, or 2 quarts of pre-made broth -- chicken, vegetable, grouse, whatever. Also add the shredded meat from the roasted carcasses if you've made broth, or, if you haven't, drop the roasted carcasses into the stew. Simmer until the meat is tender, about 2 hours. Add salt to taste.
- If you didn't make broth, now is time to remove the meat from the bones. If you did, move to the next step. Either way, this is a good time to dice the breast meat of your birds.
- Add the squash and minced sage and cook for 30 minutes. Add the cooked beans, corn, greens and the diced breast meat. Simmer all this for 10 minutes.
- Finish the stew by adding salt, ground black pepper and cider vinegar to taste. Ladle the stew into bowls and grate some cheddar or parmesan over top.
Notes
- Keep in mind you don't need grouse to make this stew. Chicken or other poultry, or rabbit or squirrel are excellent alternatives, and you can make this vegetarian by using vegetable broth and skipping the meat.
Nutrition Information
Show Details
Calories
518kcal
(26%)
Carbohydrates
54g
(18%)
Protein
31g
(62%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Cholesterol
125mg
(42%)
Sodium
119mg
(5%)
Potassium
1072mg
(31%)
Fiber
11g
(44%)
Sugar
6g
(12%)
Vitamin A
13185IU
(264%)
Vitamin C
48mg
(53%)
Calcium
203mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 125mg | 42% |
| Sodium | 119mg | 5% |
| Potassium | 1072mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
| Vitamin A | 13185IU | 264% |
| Vitamin C | 48mg | 53% |
| Calcium | 203mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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