-Take some cutlets off a venison leg. (Bonus points if it was killed that day.)
-Brown them in a source of fat (we used duck fat, but butter, lard, bacon drippings, coconut oil are all fine)


-After browning, set aside.


-Add some more fat (or render a couple of pieces of bacon) and then root vegetables of your choosing (Onions, Sweet Potatoes, Garlic, Carrots, Celery etc) and let them brown for a few minutes, stirring regularly. I like to put the onions in first and get them a head start on breaking down.


-add salt, pepper and whatever herbs you like. (we used Rosemary, Thyme and Juniper). No need to measure, just throw some of each in there.

-Add Red Wine, Beer of your choice or brandy. (we used a can of Guinness) and stock: beef or venison (bonus points for venison stock)


-add the meat back to the pot, put the lid on it and let it cook for at least 2 hours, possibly longer, until the meat is tender. So long as you keep liquid in the pot, and you don't have crazy high heat, it should not burn.

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