Venison and root vegetables stew.

This is my favorite meal to have in the autumn. I don't measure anything when I make it so the recipe is pretty loose. Improvise and substitute things with whatever you have on hand if you decide to make it. The venison is pieces of a front quarter from the deer that I harvested with my bow in September.

Recipe:

I browned a bunch of cubed up venison chunks with my cast iron on medium-high heat. Tossed them in the pot and deglazed the pan with some wine flavored beef stock and threw that in the pot. Rough chopped a bunch of carrots and yellow onion, halved some tiny potatoes and minced a few pieces of garlic. Add to pot. Added a few splashes of Worcestershire and soy sauce, a couple glugs of dark beer and drank the rest of the can. A couple sticks of thyme and some bay leafs in there too.

I'll let it roll on low for 8 or so hours and at some point drain a bunch of the broth to mix with bisto powdered thickener and dump it back in to finish. I prefer to do it that way because stuff kind of smashed if you try to stir it real good while it's still in the pot.

I'll eat it with some french bread tonight and then bring a pot to heat up and share with some guys as a field lunch on a bird hunt tomorrow. It usually turns out as a really nice earthy kind of comfort meal that's good for cold weather. Hope you like it.