Today was chilly and blustery, more like October than the beginning of September. Stanley was home working on school stuff, and making this wonderful venison stew in the crock pot.
This is the last venison roast from last year's hunting season. After this all we have left are a few bags of trim, which we'll make into sausage.
He cooked it in the crock pot with some homemade beef stock, sweet corn, sage, shallots, garlic, and hot peppers. The peppers are from the potted plants out front. Surprisingly, they're producing really well!
From order to chaos. He started the stew at about 1pm. At about 6pm we added some flour and heavy cream, and a Candystripe Tomato. At 8:30 we ate an amazing dinner!Breakfast was yogurt with applesauce, hickory nuts, flax, and maple syrup. Lunch was Red Potato and Sorrel Salad from the deli along with a hunk of Roth Kase Gruyere and a whole milk maple steamer.
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You forgot the two stray pieces of refrigerator bacon!
ReplyDeleteAnd the purple potatoes!
ReplyDelete