ITALIAN HUNTERS STEW
Meet the Cook: This is an all-time favorite because it combines the satisfying ingredients of meat and vegetables with the flavor and textures of pasta dishes. My husband is a hunter besides, so on occasion I'll use elk or venison in place of the beef. We have three daughters and three grandchildren. Plus, my husband's the oldest of 14 children. Having 30 or 40 for holiday dinners isn't uncommon! -Ann Shorey, Sutherlin, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- Toss meat with flour; brown on all sides in oil in 5-qt. Dutch oven. Add garlic and onions; saute until tender. Stir in the broth, seasoned salt, chili powder, oregano and rosemary. , Cover and simmer for 1-1/2 hours. Add tomatoes, tomato paste, parsley and carrots. Cover and simmer for 1 hour or until meat and carrots are tender. Stir in macaroni; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 318 calories, Fat 12g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 1240mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 4g fiber), Protein 23g protein.
MUSHROOM HUNTER'S SAUCE
Hunter sauce is a rich brown sauce with an accent of tomato. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet, saute the mushrooms in butter until tender. Add wine. Bring to a boil; cook until sauce is reduced by half, about 5 minutes. , In a small bowl, combine the cornstarch, broth and tomato paste until smooth. Add to mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles; serve with mushroom sauce.
Nutrition Facts : Calories 330 calories, Fat 11g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 427mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.
HUNTER STYLE CHICKEN CACCIATORE
Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we enjoy from our favorite Italian restaurant. Serve over pasta with freshly-grated Parmesan and a green salad!
Provided by Pam
Categories World Cuisine Recipes European Italian
Time 2h35m
Yield 12
Number Of Ingredients 23
Steps:
- Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
- Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
- Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
- Preheat oven to 325 degrees F (165 degrees C).
- Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
- Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
- About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
- Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.
Nutrition Facts : Calories 655 calories, Carbohydrate 72.9 g, Cholesterol 114.2 mg, Fat 21.3 g, Fiber 6.8 g, Protein 40.1 g, SaturatedFat 5.1 g, Sodium 597.7 mg, Sugar 9.2 g
HUNTER-STYLE PASTA WITH WILD MUSHROOMS AND FENNEL
Provided by Regina Schrambling
Categories dinner, pastas, main course
Time 1h20m
Yield 4 - 6 servings
Number Of Ingredients 15
Steps:
- Place the dried mushrooms in a deep bowl and pour hot water over. Let stand for 25 to 30 minutes, until the mushrooms are fairly pliable. Carefully lift the mushrooms out of water and cut into thin strips. Set aside. Ladle out a half cup of the mushroom-soaking liquid. Strain through a dish towel or several thicknesses of cheesecloth to remove any grit. Set aside.
- Preheat the oven to 300 degrees. Spread the pine nuts on a small baking sheet and toast, stirring once or twice, until golden brown, about five to seven minutes. Remove from the oven and transfer to a bowl to cool.
- Cut any stalks off the fennel and reserve for another dish, or discard. Cut out the tough core at the base of the bulb. Separate the layers of the fennel and slice each into thin strips, about two inches long and a quarter inch wide. Set aside.
- Melt the butter in a two-quart saucepan over medium heat. Add the fennel, shallots and garlic and saute until tender but not browned, about five minutes. Add the reserved half cup of mushroom liquor and reserved mushrooms along with the vermouth, tomato paste, anchovy paste and heavy cream. Add hot sauce if desired. Cook over medium-high heat until the sauce is thickened, about 10 to 15 minutes.
- While the sauce is cooking, bring a large pot of water to a rolling boil over high heat. Add salt, return to a boil and add the pasta, stirring to separate strands. Boil for two to three minutes, depending on brand, until the linguine is al dente. Drain well and transfer to a serving bowl.
- Season the sauce with salt and pepper to taste. Spoon over the pasta. Sprinkle the toasted pine nuts on top and serve hot, with Parmesan cheese.
Nutrition Facts : @context http, Calories 742, UnsaturatedFat 18 grams, Carbohydrate 73 grams, Fat 44 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 23 grams, Sodium 745 milligrams, Sugar 9 grams, TransFat 0 grams
HUNTER'S STYLE PASTA
This casserole is very rich and tasty. Don't snack on chips before dinner because you'll want to go back for seconds on this dish. Toasted French bread and salad accompanies this dish very well. Leftovers can be stored in the refrigerator for up to 3 days.
Provided by Cooking to Perfecti
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375-400°.
- Cook noodles, slightly undercooked.
- In a separate pan, sauté onions and garlic in olive oil; add sausage and brown.
- After brown, add tomatoes and spices, and pepper to taste.
- Simmer for roughly 5 minutes.
- Drain noodles and pour into 2-3 quart casserole dish.
- Pour tomato/sausage mixture into dish and toss.
- Add cheddar cheese and blend.
- Sprinkle breadcrumbs and parmesan cheese to cover top of casserole.
- Sprinkle roughly 2 Tbsp.
- olive oil over casserole.
- Bake for 20-25 minutes, or until top is brown and casserole is heated.
Nutrition Facts : Calories 516.4, Fat 26.6, SaturatedFat 11.2, Cholesterol 54.9, Sodium 928.6, Carbohydrate 45.9, Fiber 3.1, Sugar 5.5, Protein 23.2
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