The husb making one of our favorite recipes: Vension Stew. The venison has to marinate for 24 hours (in wine!) and then needs to slow cook for another couple of hours. The tenderness of the meat after all this time is worth every wine-soaked second. It's a very heavy stew, so after making it a few times we decided to serve it over egg noodles and add a dallop sour cream creating a stroganoff-y style meal.
No comments:
Post a Comment