The first signs of autumn has meandered on to our ranch. Cool evenings, transitioning to near frosty nights. Just the kind of weather that gets me back into the mood for hearty stews and slow cooked meats Hungarian Goulash 2 1/2 lbs stew meat (beef or venison)– cut into cubes {at least 1″} 1/2 cup (about) all purpose flour for dredging olive oil 1 large onion–cut in half then thinly sliced in have moons 10-12 […]
I love borscht. Really i do. Especially on chilly nights when stick to your ribs is a necessity. Sometimes, however, I like my beet soup to be rich and creamy without the meatiness of a borscht. That is when I make this. It is vegetarian vegan if you don’t add the creme fraiche & butter. Light in heft, but not in flavor. Roasted Beet Soup 1 lb beets-peeled olive oil 2 leeks–white and light green […]
I may have mentioned before a time or three that my husband is a hunter. It affords us a freezer full of rich meats antelope, boar, venison and elk. Venison works well with the heady spices found in an african pantry. Venison Tagine serves 4 1 1/2 lbs venison (or lamb) cut into chunks 1/2 cup (about) flour olive oil salt to taste 3/4 tsp pepper 1 Tbs garam masala-after grinding* large pinch saffron threads […]
