Monday, November 1, 2021

Venison stew and freshly baked rolls


Carrots take the longest to cook. Start them first and when they are almost soft to the center of the largest pieces, add the other vegetables.

Just to see what it was like, I added a turnip and it was a nice addition. I guestimate it was one-part turnip for ten-parts potatoes and four-parts carrots. And then a pint of canned venison.

Add some freshly baked yeast rolls and you have a meal fit for this king.


  1. We use turnips (rutabagas) all the time in stews. It adds a different flavor. For instance, I'm cooking a beef stew tomorrow and it will have one large cut up rutabaga, about 5 or 6 taters and a handful of carrots, 6 or so. It's always good for two or three meals.

    Your stew looks scrumptious.

  2. Whole grain yeast rolls ! Yummy !

  3. Nice. I've been eating venison every week to clear out the freezer in preparation for this year's deer season. In fact, I just gave some supposed backstrap to my dog. I say "supposed" because it didn't taste right to me but he sure loves it.


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