The last batch of beef stock that I made turned out super gelatinous (this is a good thing) and I’ve been using a quart of it, a few spoonfuls at a time, to braise this and that. There’s some in the venison stew, some in the cabbage. Kevin mentioned this flavor profile to me a few days ago: cabbage with anchovy. Oh, hell yes. And garlic? Indeed. These are a few of my favorite things. Even the cabbage. It’s such an easy vegetable to overlook: it’s cheap and abundant. It’s also nutritious and versatile. I can flavor it with mustard oil, tomato, and cumin, or bacon, onion, and thyme, or like this, with anchovies, garlic, and a few red pepper flakes, and it’s delicious.
These are some sweet potatoes I baked last fall, skinned, and froze. I thawed them, then split them and browned them gently in butter.
The venison stew is as simple as can be, with some parsnip, onion, and celeriac that are all from the winter share. A little wine to deglaze after browning the meat and softening the vegetables, and some more of that thick beef stock.