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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 8 |
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Hogget? Why not lamb? Well for those of you who are into sheep – hold on not that way, get your mind back to the kitchen. As I was saying, those of you who are ofay with the various stages a sheep goes through (lamb, hogget and mutton) and how each tastes will know that hogget is much more flavorful. Read more . Fell free to make this stew with lamb but I like the taste of hogget for stews. Lamb of course for chops, cutlets and roasts but hogget for stews. This is a deluxe Hogget stew, rich and full flavored. The stew will loose some depth of flavor if you use lamb but will be right nice anyway. I always think of this as Aussie Tucker but they do a top job of this in NZ as well. Ingredients:
• 1/2lb smoked bacon, course chopped. |
• 5lbs lean hogget (lamb if you must), cut into one inch cubes. |
• 2 turnips, thick sliced |
• 3 large carrots, thick sliced |
• 2 large onions cut up bite sized chunks |
• 2 cloves garlic, minced |
• 4 med potatoes, quartered (skin left on if spuds are new and nice) |
• 2 bay leaves |
• 1 cup beef or chicken stock (homemade if possible) |
• 3 cups water |
• 1/2 cup water |
• 1/2 cup flour |
• 1/2 tsp thyme, to taste |
• 1/2 tsp basil, to taste |
• 2 tsp raw sugar |
• 2 small med hot chilies, seeded and minced. optional. |
• salt and fresh ground pepper to taste |
• 1 cup dry white wine |
Directions:
1. 1. Put the water and stock in your Crock Pot turned on high to get started. If you’re in a hurry you can pre heat the water in an electric jug or pot.
2. 2. Put the bacon in a large, deep skillet and brown lightly.
3. 3. Remove bacon and set aside
4. 4. Brown the hogget in the bacon grease, stir it around and get all sides.
5. 5. Put the hogget and bacon in the Crock Pot, leaving most of the grease in the skillet.
6. 6. Saute the onion and garlic in the skillet until just golden brown then move to the Crock Pot. Use a little water to deglaze the skillet and add that to the Crock Pot.
7. 7. Add the sugar, chilies (if using), bay leaves, thyme and basil to the pot, cover and cook on low for 4 – 6 hours, depending on how your pot cooks on low. Meat should be almost done and tender.
8. 8. Add the rest of the ingredients, except the flour and cook another two hours or so. Veggies should be done but not over cooked.
9. 9. Thicken with the flour and 1/2 cup water to your own taste. I don’t thicken much but suit yourself.
10. 10. Salt and fresh ground pepper to taste.
11. This goes well with crusty bread, a fresh green salad and a nice dry wine. Good tucker.
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