Colleague V. Paul Reynolds is a law and order man, a resident of Winterport and a member of a hunting club, “Skulkers of Seboeis,” lettered for a creation he daringly calls Seboeis Stew.

You may not understand how this favorite got the name Seboeis Stew, but I fail to find cause for concern, if there should be any. Certainly, you would not expect Paul, a man of letters, to name his personal camp table spe-cialty something like great Ruffle Sacued Venison? Or would you? Anyway, he swears on the scriptures his is a winner, offering such participating witnesses as noted trencherman John Rogers, Henry Downs, E. Duncan Geikie, Ron Hastie, Averill Black, Guy Boober and others. Either they are being guided by a divine Providence or Seboes Stew does well by them and their health, since Geikie keeps coming back for more from his home in Framingham, Mass., and the same of Hastie, a resident of Springfield Mass. The same can be said of Boober, who lives in Orrington, though his credibility can be discounted.

Boober has never found food distasteful, even when prepared by himself. Boober has never missed a meal.

On that score, you are invited to field test a concoction designed to please the inner man, particularly the “Skulkers of Seboeis,” V. Paul Reynolds, inventor:

2 lbs. Venison, cubed, trimmed

2 tablespoons cooking oil

4 cups water

1 medium onion minced

1 clove garlic

1 tablespoon lemon juice

1 bay leaf

1 tablespoon sugar

1 teaspoon worcestershire sauce

6 carrots quartered

4 potatoes quartered

1 cup diced turnip

1 beef bouillon cube

Chez Camp chef Reynolds flours the venison and browns in hot fat with onions and garlic. Adds water and all the seasonings. Next, he covers and simmers at least two hours, stirring occasionally. Then come the vegetables, slow cooking 60 minutes and allowing sufficient time to observe the “Happy Hour” before serving. Reynolds wants his work serving piping hot and the same of the buttermilk biscuits.

Skulker Downs, a gentleman hunter and Newburgh dirt farmer, favors a good accompanying wine with Rey-nolds offering.

Downs, a classy outdoorsman, says a full-bodied Bordeaux such as St. Emilion, gives the stew a proper addition and zest.


EDITOR’S NOTE: The Best of Bud is a compilation of some of the advice and recipes gathered by the late Ralph W. “Bud” Leavitt who retired as the BDN’s executive sports editor and outdoor editor in the fall of 1988. He contin-ued to write a weekly column for the paper until his death on Dec. 20, 1994. During his nearly half century as the BDN’s outdoor columnist he penned more than 13,000 columns and one book, Twelve Months in Maine. He starred in his own TV program, The Bud Leavitt Show, that aired on the Hildreth Network for 20 years and the nationally acclaimed Woods and Waters outdoor program on the Public Broadcasting System. While some of the folks Bud in-terviewed have died, their contributions and memories remain with us.