Wow! Winter literally arrived on our steps last night.
It was 81F when I got off work at 5pm yesterday, and this morning it was a brisk (who am I kidding, it’s a cut through your clothes to the bone kind of cold) 37F. Texas has a mind of it’s own like that.
It blew in with such force, that I thought we might actually blow away in the camper. The acorns are being forced off the trees in a way that I can only describe as acorn hail.
And so that we don’t have to go from the camper to the cabin & back & forth to cook, etc.- I went ahead and whipped up some hearty venison stew for the next few cold nights. Yum!
2 lbs ground venison
2 large yellow onions (or whatever kind you have)
2 cans sliced carrots (no salt added or just use fresh)
1 container of sliced mushrooms
1 quart of homemade chicken broth, recipe here
1 quart Organic Beef stock
Sea salt to taste
Directions: Slice onions & combine in large pot with mushrooms, half of broth, and thawed venison. At medium heat, stir as needed to ensure all items in pot are thoroughly cooked (took me about 20 minutes). Then add the remaining broth, and carrots. Cook an additional 20 minutes between low & medium heat. Sprinkle with sea salt as desired & serve.
*This will serve a lot, with leftovers too. Halve the recipe if you don’t need this much, or just freeze the remainder for another chilly day.*