Mom's Beef Louise

There seems to be a trend in wild game meals on social media and blogs; the photos are  America’s Test Kitchen quality and the ingredient lists include things I didn’t know existed. There is the potential that we may be giving the impression with this practice that cooking up a deer, elk or quail takes a degree in the culinary arts, and it’s not for the average family or novice cook. We all know nothing could be further from the truth when it comes to wild game preparation. Sure, some care needs to be taken while you’re still in the field, and there is some labor involved in butchering your own meat, but that’s a labor of love that pays dividends in both cost savings and the pride and satisfaction for what you put on your table.

I love being inspired by the endless creativity we’re seeing in wild game cooking these days, and I also love when I’ve got the time to pull some of those recipes off. However, that doesn’t happen as much as I wish amidst the hustle of everyday life in our house.

Listen to DJ Zor of the Arizona Chapter discuss the importance of the Land and Water Conservation Fund on a recent episode of the BHA Podcast & Blast.

So, if you’re new to big game hunting, if you’ve got a full-time job and commitments to conservation and toddlers, then this recipe is for you. It’s my Mom’s Beef Louise recipe and I find that it lends itself to stew meat cuts from any ungulate. Growing up in the Midwest, I feel like everyone’s mom had some version of this recipe. It’s dead simple and has bare minimum prep time.

Mom's Beef Louise


  • 3 lbs. stew meat
  • 2 cans cream of mushroom soup
  • 1 packet dry French onion soup mix
  • 2/3 cup cheap red wine

Cooking Instructions:

  1. Put the stew meat into a bowl or enameled Dutch oven, toss in the cream of mushroom soup, a packet of dry French onion soup mix and a healthy splash of red wine. The prep is done!
  2. If opting to not use a Dutch oven, transfer the mix into a 13x9 pan and cover it with aluminum foil.  Mom gives us two options for cooking times and temperatures. Bake the dish for either three hours in a 350-degree oven or 5-6 hours in a 250-degree oven. We have found that the lower and slower version works best on deer and elk. Either way, no peeking – Mom’s orders.
  3. Her recipe calls for serving the dish over egg noodles, but it’s also great with crusty bread or some potatoes.

:: Discover More Field To Table Recipes :: 

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Looking For Even More Recipes? 

Check out the 2020 BHA Calendar featuring a new wild game recipe each month from chefs including Hank Shaw, Eduardo Garcia, Steven Rinella and more. Get a new recipe each month and learn to cook them with the FREE recipe booklet insert. 

About David Zor

Calmer than you are dude.

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