Venison Stew

Tuesday 9 December

As Chekov may have said, you can't put a stew to marinate in the refrigerator in Act I without cooking it in Act III. So remember Saturday's venison bits? Today Holt got them out, browned them properly in flour, and set them to simmer in the crockpot for three hours or so, along with some turnips, parsnips, carrots, onions, and of course the red wine marinade with thyme and white pepper they'd been sitting in for three days. Three days marination, 6 hours cooking. Luscious eating on a cold, wet winter day.