venison stew with mash and spinach
This week's exciting new food is a freezer-full of deermeat that I have been given by Susan, who works at GB's Mercatile Store in Newbern after I asked her why it was impossible to buy venison here although everyone hunts all the time. She gave me two bags of stew meat, a roast, ribs and ground meat for burgers, and wouldn't let me pay for any of it. Apparently she's already got a deer and a half in her freezer, and expects to have a couple more before the end of the season.
So tonight I made a casserole with some of the stew meat, onions, carrots, mushrooms and plenty of red wine. It was good, although it could have done with a little more stewing, but we got impatient to eat. I couldn't find any juniper in the Pig or Fullers, which would have been my automatic choice of seasoning, so I put in a couple of bay leaves and a couple of cloves to try and achieve some of the same effect. The cloves were actually a pretty good choice, surprisingly. WIth some cayenne pepper it was warming and nourishing, setting us up for an evening of painting and decorating in preparation for the small art show/party we're having at the weekend.
So tonight I made a casserole with some of the stew meat, onions, carrots, mushrooms and plenty of red wine. It was good, although it could have done with a little more stewing, but we got impatient to eat. I couldn't find any juniper in the Pig or Fullers, which would have been my automatic choice of seasoning, so I put in a couple of bay leaves and a couple of cloves to try and achieve some of the same effect. The cloves were actually a pretty good choice, surprisingly. WIth some cayenne pepper it was warming and nourishing, setting us up for an evening of painting and decorating in preparation for the small art show/party we're having at the weekend.
Comments