There is some intangible aspect of Autumn that makes me want to cook. I am by no means a chef. I can cook- and fairly well. These little recipes are reminders to myself how to make dishes I enjoyed preparing and wish to offer to the world to make their own.
Tonight I made a venison stew using bits and bobs from around the pantry. This is one of what I call my “al rustica” recipes [pronounced roo-stee-kuh, in my mind at least ;)]. Basically you work with what you got. Have celery? Great. Use it. I didn’t. I did have turnip. And a couple different types of potatoes.
Stews should be uncomplicated. They should be flavourful. They should warm you up when eaten. So use what you’ve got, season to taste. The bee sting in this recipe is based on how much hot pepper you add. You can always add more later. This one came out with a light bite at the back of the throat. Definitely warming. Crock pots are the epitome of set-it and forget-it cooking. Time to bring it out of storage and make some warm meals for your self, friends, and family.
So here it is. With a few pictures. Here’s what you do with that odd package of deer meat in the freezer- or the veg version- use portabella mushrooms instead of an animal protein. This recipe would work well with beef, lamb, pork, chicken, pheasant, squirrel….. you get the idea. Enjoy. I did. =)
Occasional Cook at Griffin Corners’ Chasing Honey Farm
Griffin Corners’ Bee Sting Venison Stew
Prep time: 20 minutes
Cooking time: 1-3 hours
Ingredients (in order of appearance):
- 1 Tbs Canola Oil
- 3 large cloves of Garlic- chopped
- 1 Shallot- chopped
- 1 medium white or yellow onion- chopped
- 1 medium Turnip- sliced, ends discarded, greens chopped and reserved
- Salt & Pepper to taste
- 7 Tbs Honey
- 4 small-medium potatoes- mix of Yukon Gold, White, Red, Sweet- cubed
- 1 large apple- cubed
- 3 Tbs Apple Cider Vinegar
- Various amounts of the following dried herbs and spices to taste:
- Sweet basil
- Smoked hot paprika
- Chili powder
- Cayenne pepper
- 1- 6oz can Tomato Paste
- 1 cup Bob’s Red Mill dried Veggie Soup Mix (or similar dried pasta/lentils)
- 3 cups water
- 2 lbs venison chop meat (VEGAN- use several large portabella mushrooms- minced or chopped)
- Bring slow cooker/crock pot to High.
- Heat oil.
- Add aromatics and sweat onions for several minutes until they start to become translucent.
- Add all seasonings, honeys, and spices; stir and mix well.
- Add all other ingredients.
- Cook until a) meat is done b) vegetables are fork-tender c) lentils and pasta is cooked.
- Serve hot; on it’s own, over wild rice or orecchiette pasta.
- Enjoy! Have someone else do the dishes.
- Grab a nice Syrah and put your feet up. 😉