Well, it's Autumn. No doubt about it. Time to pull out the sweaters, switch to heavy beers, and make lots of hearty meals. I'm actually doing three separate blog posts at once today, so it's a little chaos in the kitchen. Especially since one of the recipes is wine-based, and the other is beer-based -- and of course you never use even numbered bottles of beer or wine, so there's always some left to sample at the end. :D
Bring the pot to a boil, then reduce the heat and let it simmer for 15 minutes. Then let it cool.
Ok...here we are, a couple of days later. Your venison (a.k.a. elk) has been soaking for a few days. Time to make the stew!
Now, you need to brown your meat. This is a typical stew, which means you brown some meat, soften some vegetables, and put the whole lot together in a nice pot to blup away on low heat for an hour or two. So ... let's do all that!
In spite of what that annoying lady in Julie and Julia said, I'm not all that pedantic about drying meat before I brown it. BUT! This stuff has spent a couple of days in a marinade, so...
When all the meat is browned,
Peace-out, brothers and sisters! Bye for now....