[Northkeep] Venison Stew

[Jerry Herring]

Greetings All,

Today I wanted to pick your brains on the subject of Vension Stew. A big pot of 
this rustic dish will be available in the soup kitchen at Winterkingdom. 
Currently listed here are my plans for preparing the stew please if you have 
helpful suggestions let me know.

Melt unsalted butter then adding fresh garlic and rosemary to make a garlic 
rosemary butter to brown the venison in then adding chopped onions and wild 
mushrooms, after those are nicely sauteed adding adding beef stock and red wine, 
allow this mixture to simmer for about 1/2 hour then add, carrots, potatoes, 
parsips. Using salt and pepper to taste. Cooking the whole mixture on a low heat 
until the vegetables are tender. This dish would be best if served with some 
hardy bread possibly some herbed scones or biscuits to sop the broth with.

One rustic recipe I saw suggested adding peeled chestnuts, and another suggested 
using fresh thyme and fennel instead of rosemary. Some recipes suggest using 
turnips but I really despise stewed turnips and opted not to include those...so 
I am waiting to hear your suggestions and comments.

Kindly
Ian