Sportsman's Stew - KNEP - Kentucky Nutrition Education Program


Sportsman’s Stew

Servings:12Serving Size:1 1/2 cups


  • 2 onions, chopped
  • 2 carrots, chopped
  • 4 medium potatoes, peeled and diced
  • 8 ounces fresh mushrooms, chopped
  • 2 pounds baked beaver meat, cubed
  • 12 ounces Polish or kielbasa sausage, diced
  • 1 48-ounce can low- sodium tomato juice
  • 2 cups water
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon low-sodium seasoning blend
  • 1/2 teaspoon ground pepper
  • 1 15-ounce can green beans, drained
  • 1 15-ounce can kidney or navy beans, undrained


  1. Wash.hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Wash onions, carrots, potatoes, and mushrooms with a clean vegetable brush under running water before preparing.
  3. Combine all ingredients in a large pot.
  4. Bring to a boil over medium heat. Reduce heat to simmer, and cook for 1 hour or until potatoes and carrots are tender.
  5. Serve immediately.
  6. Store leftovers in the refrigerator or freezer within 2 hours. Divide leftovers into smaller containers to allow them to cool quickly.
Source: Adapted from "Hobo Stew by Joseph Tomblin, Kentucky Department of Fish & Wildlife Resources

370 calories; 13g total fat; 3g saturated fat; 0g trans fat; 20mg cholesterol; 490mg sodium; 34g total carbohydrate; 5g dietary fiber; 9g sugars; 0g added sugars; 28g protein; 0% Daily Value of vitamin D; 6% Daily Value of calcium; 40% Daily Value of iron; 30% Daily Value of potassium.