Contributed by moonlight (skydance@tortugas.idir.net)
Take two to three large venison roasts (This is for a fairly large potluck...I've never cut it down from here) and put them in a large bowl. Pour a bottle of good red wine over them. (you could need more than one, depending on size) Cut up red onions into large pieces and stick around roasts. Add clove and peppercorns and marinate for three days, turning the roasts several times.
Place roasts in large cast iron pot, strain out onions, clove and peppercorns and add to stew. Pour in some of the wine marinade. Cover and place in 350 degree oven. Turn and baste the venison periodically and add in potatos, carrots, celery, or any other vegetables that are available. (I like mushrooms in it, but you have to add them late in the process)
This is a "slow cook" stew. During the cooking process, take the roasts out and cube them. Ideally, the meat should almost crumble when it is done. (I've found this varies with meat quality and age.)
I don't actually put any salt in the stew for two reasons...one, I think people do better salting to taste. The other is that this is generally used at a Samhain ritual and salt will drive away the dead that are being honored. :)
If you're making it for something else, you might want to add some salt. And no, there are no amounts listed. I don't measure. I season to taste...you can always add more spices as you cook.
This page last updated 11/30/1999