Venison stew

Venison stew

Venison stew

I forgot to take a picture of my dinner plate, so here’s the leftover stew. I made this super basic: just an onion, a one-ounce cube of garlic scape pesto, salt, pepper, a little lard, and a little sunflower oil, plus two pounds of venison round. I browned everything in the Dutch oven, deglazed with water, then put it in a 300 degree oven for the rest of the afternoon, until the meat was tender. We ate the stew over the last of the bowtie pasta, with some green beans, also leftovers.

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