This stew is great with about 5 lbs cleaned, dressed and boned squab, goose, duck, venison, squirrel, dove, rabbit or just about any combination of game.
Start by cutting the meat into one-inch chunks then apply a rub of Tony Chacheres Creole seasoning to all the meat, then place in a bowl and refrigerate for at least an hour (overnight is better).
In a cast-iron Dutch oven, brown the meat thoroughly in Olive oil.
When the meat is browned, remove to a bowl and add to the Dutch oven:
1 cup onion, sliced
1 ring smoked hot Italian sausage, sliced
2 cloves garlic
When the onion is nicely browned, add to the Dutch oven:
1 pint Yuengling Premium beer
2 cups duck stock (or beef broth)
1 teaspoon dried thyme
2 bay leaves
Bring the stock to a boil, add the meat, cover and place in a 275-degree oven for at least two hours. Half an hour before the stew is ready to be served, add:
2 cups potatoes, chopped
2 cups carrots, chopped
Remove the bay leaves and, if necessary, thicken the gravy with a white or brown roux. This dish can be prepared ahead of time and reheated at mealtime (in fact it’s better that way).