Dutch Oven Feral Hog Stew with Cee Dub on The Sporting Chef

feral hog meat

🥗Healthier: venison

💰Cheaper: pork shoulder

Pork shoulder is more readily available and less gamey.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can provide sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Chicken broth is often less expensive and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for sautéing.

Start by browning the feral hog meat in a Camp Chef Dutch oven with a little bit of olive oil.

Add chopped garlic and onions to the pot, allowing the onions to sweat without caramelizing.

Dump in home canned green chilies and diced jalapeno for extra flavor.

Add pre-cooked and cubed potatoes to the pot.

Measure and add basil, oregano, salt, pepper, and cumin to the mixture.

Stir in diced tomatoes for additional flavor.

Pour in a bottle of water and put the lid on the Dutch oven.

Prepare charcoal for cooking, ensuring even heat.

Place charcoal briquettes on top of the Dutch oven lid for efficient cooking.

Cook the stew for about 35 to 40 minutes until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary