winter stew

well it’s still cold, but unlike last night, it’s stew time. for us, it’s venison stew. if you’ve read this blog, you know how much venison is in our freezer. but if you don’t have venison because you’re a normal person, you can make this with a different red meat.

adapted from epicurious.

makes 4-5 servings

  • 2 tablespoons olive oil
  • 2 lbs vension roast (or other red meat), cut into 1/2 – 1 inch pieces
  • 1 teaspoon pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 tablespoon flour
  • 4 garlic cloves, coarsely chopped
  • 4 onions, coarsely chopped
  • 3 carrots, coarsely chopped
  • 2 bay leaves
  • 1/2 cup red wine
  • 4 cups beef broth
  • 6 potatoes, peeled and cut into big pieces
  • 2 tablespoons corn starch

heat olive oil on high in a large pot. add in meat with pepper, oregano, garlic powder, and flour. brown meat for about 10 minutes.

add in garlic, onion, and carrots and scrape the brown bits of meat off the bottom of the pot. cook for another 10 minutes.

add in bay leaves and red wine. give the bottom of the pot a final scrape and then add in broth. simmer for an hour and a half, on medium-low. add in potatoes and corn starch and simmer for another 30 minutes.


pre-christmas dinner

pre-christmas dinner with the cassidy’s. some repeats from the blog include venison meatballs, kale and salt mashed potatoes, and a stolen item from thanksgiving – braised brussel sprouts:image

and then a new lemon tart that was fun to make and turned out great:


venison meatballs with asparagus

as mentioned numerous times on this blog, we have a lot of venison. i am now exploring different recipes in the pursuit of making space for things other than meat in the freezer. anyways, i reused the meatball recipe shown here but switched the venison for the turkey. i would say the result is as good as the original. the asparagus was simply sautéed in a medium pan with some olive oil, salt, and pepper, and then i drizzled a little balsamic vinegar for extra flavor.

oh and yes i am cooking by myself on my birthday. but i’ll be celebrating it on friday at l’etoile, so you don’t need to feel bad for me!