Stew typical of backcountry Michigan, made with duck, venison, gopher, etc., with salt pork or bacon, potatoes, onions, and carrots. Impossible to give a recipe here, since tastes vary so widely -- the best that can be said is to a) cube and flour the meat, b) include a bay leaf, and c) although most seasoning is idiosyncratic, my best advice is to add a half-cup of catsup (you read right) to every four quarts of liquid. (When simmered for an hour or so, catsup becomes a delicate broth -- well-befitting the name, which comes from the word boullion.)