if youre going deer hunting,you need deer stew! it's only right. we cook in a big pot on a big rock next to our camp fire. start it as soon as you get back from morning hunt. it will be done for supper. we use potatoes,carrots,beans,tomatoes corn,deer stewmeat. add whatever you like. old school deer stew!!!!!!!

well I like a goose and gravy served over bisquits
layer a crock pot with thick half slices of hickory smoked bacon then a layer of chopped onions and celery then slices of goose (1/2 dollar size no more tehn 1/4 in thick) salt and pepper(I'm a little heavy on pepper) cover with cream of mushroom soup and cream of chicken soup, REPEAT again making a layer of the mixture ending with bacon on top. (Duck can be used) Let this go for 1.5 hrs on high. Stir,push all stuff under liquid, suck up some grease, let go another hour, stir, then on low for an hour.
good over homemade bread, noodles or mashed potato

Here's a classic adapted from a 2001 issue of Sports Afield. It's called "Hunter's Stew with Baked Pumpkin" and you can roast the pumpkin over the campfire: http://cookedanimals.blogspot.com/2009/11/hunters-stew-with-baked-pumpki...

For big eaters use 1/2 pound of elk (preferred) or other red game meat of your choice or availability. Season flour (1/4 cup of flour for each pound of meat) with garlic salt and ground black pepper. Cut the meat into bite sized pieces and coat with the seasoned flour by shaking them together in a bag. Cover the stew pot bottom with olive oil and brown the meat. Chop up an onion for each pound of meat and sweat until translucent. Add in remaining flour until all oil is absorbed. Cover with beef broth, scrape up the good stuff from the bottom of the pot, and bring to a boil. Cut carrots and add. Next turnips, then potatoes. Finally some frozen peas. As it boils the gravy should thicken while everything get tender.