Hunter's Stew
![photo by Mercy](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/10/35/18/picERuhtj.jpg)
photo by Mercy
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_media1/media/rz_migration/13/Photo_Video_134663_medthumb_hor.jpg)
- Ready In:
- 2hrs 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 5 -8 5 -8 lbs pork roast or 5 -8 lbs venison roast
- 8 medium potatoes, peeled and whole
- 10 carrots, peeled and whole
- 4 onions, peeled and whole
- 16 ounces whole mushrooms
- 1 medium cabbage, cut into thick wedges
- 1 (16 ounce) bottle zesty Italian salad dressing
- 2 (10 3/4 ounce) cans condensed cream of mushroom soup
- salt and pepper, to taste
directions
- Brown the roast on all sides and place in a large Dutch oven or roasting pan with a lid.
- Pile the vegetables on top of the roast and pour the dressing and soup over all.
- Season with salt and pepper, cover, and bake for 2 to 2 1/2 hours.
Questions & Replies
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Reviews
-
This recipe seems to be lacking a couple things the biggest of which is an oven temperature. Also it's called a stew but isn't put together like a stew. What I did was cut up small roast and browned it in a pot with some butter and flower. Then I put in 3 diced potatoes and a large onion. I didn't have any cabbage so I used a can of sauerkraut. I didn't have any salad dressing so at the end I ended up putting in some hot vinegar directly in my bowl. Overall it turned out really good but I think I probably made up over half of the recipe.
RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.