My grandparents were from southern Poland and I grew up eating Hunters’ Stew, but never thought of putting MSG in it.* Then again, Hunters’ Stew is an anything-goes type of dish, so why not?
*or working from a recipe. That seems antithetical to the whole concept.
Sure could, and sounds delish 
Well, by ‘recipe’ I mean that I’ve got a general framework for how to make a decent tasting Hunter’s Stew, and have learned thru trial and error what meats work best, but it’s still a “throw things into a pot and taste it until it’s good” sort of thing.
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