Javelina Stew

[WoodMoose]

made a Cajun style Stew with javelina hind quarter meat and taters

browned the meat in a bit of bacon fat and then removed from the dutch oven. Added the chopped onions, green pepper, celery and garlic to the pan and sauteed until the onions started going translucent,,, then added the roux and a quart of water and simmered for 30 minutes to let the roux thicken back up. Then added the meat back and cooked on low for 30 minutes, added the potatoes and cooked another 30 minutes. Seasoned with tony's, bit of hot sauce and worchestershire sauce.

served over a bit of rice

I'm full and happy

 

[Rack Daniels]

Named off the trinity and I’m like “oh, that’s southern”. Said “Roux” and now I’m just drooling. Authentic and appealing! As much as I’m happy there’s no wild hogs in Montana, I do wish it were a huntable option nearby. Looks delish!