For many, January marks the end of the hunting season. The harvest has been processed, bagged and loaded into the freezer. The rifle is cleaned and stored. Post-season maintenance is complete on the bow. Icicle-moustached sportsmen and rosy-cheeked outdoorswomen migrate indoors, into the heartbeat of the home, into the warmth of the kitchen, filled with its softly wafting aromas of homemade wild game meals simmering in cast-iron pots.
Now is the time for hunted meats, stored-up root vegetables and grains, and fresh herbs to happily combine in a one-pot cooking tradition over a single flame, or open fire. Stew, a succulent, nourishing slow-cooked dish of unguent tenderness, has always been an integral part of how we feed, nourish and sustain ourselves as hunters and gatherers.
Just how far back does…
