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Stones Sheep Stew

Stones Sheep Stew

Stone Sheep Stew

This recipe is one I have enjoyed since I was a small child. Growing up, we used beef or lamb so when the opportunity arose to try this with wild game, I jumped at it.

Highbush cranberry jelly in small jars
Stone Sheep Stew

1 1/2lbs of your favourite game meat, cut into 1″ cubes.

1 medium rutabaga
5 stalks celery
4 large carrots
3 medium potatoes
1 leek
1 medium onion
4 cloves of garlic

2 tsp salt
2 ½ tsp fresh cracked pepper
1 tsp paprika
3 tbsp Italian seasoning
2 bay leaves

2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 L beef stock

OPTIONAL- 1 Can of DARK beer- Guinness works well.

a person holding a branch of highbush cranberries
a bush of highbush cranberries


Cut all vegetables into equal size chunks and toss into a crock-pot with meat. It will be rather full!
Add all seasoning, Worcestershire, tomato paste and stock. Gently stir and then top up with water until everything is covered.

Cook covered on high for 4-5 hours or on low for 7-8 hours. Remove bay leaves and enjoy with a warm chunk of bread and butter.

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