Last night I was feeling the ‘bare bones simple deep earthy flavours’ type of stew.
This is what I ended up with!
But before I knew it,
A little hand showed up in my picture and wrinkled my napkin!
Before I knew it…
He had the spoon!
It was a downhill slide from there
He decided he needed to dig in
And decided it was tasty!
Apparently a bowl of stew on the floor is too tasty to let sit there!
In the stew I used many of my farmstand finds from last weeks’ Shopping Spree, including carrots, potatoes and parsnips. I invite you to sub whatever vegetables you have, or prefer, as well as the fresh herbs, this is an outline more than anything!
Here’s the recipe for you:
Bold and Earthy Venison Stew
2 tbsp High heat cooking oil
1 lb venison stew meat (substitute whatever game or beef)
4 cloves homegrown garlic, chopped (which is much stronger than storebought, so I’d say add 6 cloves)
2 green onions, chopped
1 1/2 c EACH carrots and parsnips, diced
3 medium potatoes, roughly chopped
1 cup cooked spagetti squash. (I froze pureed squash on cookie sheets, then broke it apart and put it in bags. I know Stahlbush farms frozen foods sells bags of squash, you can get those at our grocery store, Country Grocer.)
1 tsp salt (adjust to taste!)
12 grinds fresh black pepper (adjust to taste!)
2- 6″ lengths EACH of fresh rosemary and thyme, destemmed
2 1/2 to 3 cups water
Heat up a heavy bottom pot on medium-high heat. Add oil, then meat. Toss it around until it starts to brown, add garlic and onions. Continue to brown. When good and browned, add carrots, parsnips and potatoes, brown some more! Add salt, pepper, thyme, rosemary and water. The water should just about cover the meat and veg. Bring to a boil, then turn down to medium-low, cover and simmer for an hour. You’re ready to eat!