Erwin’s Sazon Stew
 | Author:
Eileen Clarke - Rifles and Recipes
Author: Rifles and Recipes |
Erwin’s Sazon Stew
Eileen Clarke
Rifles and Recipes
Erwin’s Sazon Stew
Yields: About 1 quart
Sazon, it’s a Spanish word for ‘seasoning’ but so much more. It’s a specific seasoning in a specific dish that my nephew, Erwin, loved. This one is for him, and all the young hunters who are raising families, working full time, but still chase their favorite game every chance they get. This recipe works with milder-tasting wild pigs or turkey. And please use the bird’s thigh meat as well as breast. Thigh meat’s abundant, very easy to strip off the bone and tastes just fine. Feel free to double this recipe. There’s plenty of Sazon Spice mix below for that.
Ingredients
¾ pounds wild pig or turkey meat
2 tablespoons oil
1½ cups chopped green onions, in all
3 cloves garlic, minced
2 medium sized ripe tomatoes, diced
2 tablespoons minced fresh cilantro
2 tablespoons Sazon spice mix*
⅔ cup beer (Miller, Pabst, Coors)
1 teaspoon BTB Roast Chicken Base
½ cup cold water
2 cups diced sweet potato
½ teaspoon coarse ground black pepper
Cooking
1. Dice the wild pig meat and wrap in paper towels to dry it before adding it to the pot. Combine the Sazon Spice Mix (below)in a pint jar, seal, shake and set aside. Heat a 3 quart Dutch oven over medium heat with 1 tablespoon of the oil. When it gets hot, sauté 1 cup of the green onions with the garlic, 2-3 minutes until the edges start to brown. Add the tomatoes and cilantro, sauté 2-3 minutes longer. Add the diced wild pig meat and Sazon Spice Mix, stir to coat the meat and veggies, then add the beer.
2. When the pan is sizzling again, add the BTB chicken base, water, potatoes and pepper. Stir to mix the potatoes into the stew, then bring the DO back to a simmer. Lower the heat so the stew simmers slowly, then cover and simmer about 30 minutes until the potatoes are fork tender. Serve hot, with the rest of the chopped green onions on top and garlic toast.
*The Sazon Spice Mix: 1 tablespoon each garlic powder, onion powder, ground cumin, salt and turmeric, plus 2 tablespoons sweet paprika and ½ teaspoon black pepper. Combine in a glass jar, shut tightly and shake before using. FYI, this is so much more flavorful than the super salty commercial versions I’ve tried that I mix it up for my bird hunting friends and give them a little for Christmas. It’s always well received.
Eileen Clarke has written game care and cooking columns for Field & Stream and Successful Hunter as well as a dozen game cookbooks. This recipe is from a fall winter favorite: The Wild Bowl. There are 100 soup, stew and chili recipes for all kinds of game, most notably though, it has over 25 variations on chili, a favorite food of hunting camps everywhere! Her books are available at https://www.riflesandrecipes.com 406-521-0273 and often at Goose Bay Glass and Reading Leaves in Townsend, MT.
Article Images
Click on Image Thumbnail(s) to view fullsize image
PhotoCredit: Eileen Clarke Photo
Image 1 Caption: Erwin’s Sazon Stew
Eileen Clarke Photo
