Well, the weather's supposed to turn colder around here about Tuesday.=20
I'm gonna make up a batch of venison stew tomorrow so I'll be ready.=20
Served with homemade bread, or course. :-)

Here's the recipe that I kind of follow...

1/2 pound salt Pork - cut into pieces and saut=E9 the pork slowly in a
large heavy saucepan until rendered

2 pounds boneless stew beef/venison
BROWN (and I mean brown) the meat in the hot drippings over high=20
heat. Making sure to brown all sides well.
Spoon off most of the fat.
Deglaze pan with red wine and reduce until almost gone.
Sprinkle meat with flour seasoned with salt and fresh ground pepper=20

and set aside.

Combine and heat until boiling:
1 or 2 garlic cloves, chopped
1 large chopped onion
1-2 cups beef broth (I recommend 2)
1 cup red wine (or a 12 oz bottle of beer)
1 cup tomato sauce
12 peppercorns (whole or fresh ground)
1/4 cup chopped fresh parsley
1/3 bay leaf

Add the meat back to the saucepan with the other ingredients.
Simmer covered 2 - 3 hours or until meat can easily be pierced with
a fork.

Cook separately until nearly tender:
6 medium-sized pared quartered potatoes
6 pared quartered carrots
1 rib celery, chopped

Add these to stew for the last 15 minutes.

I also put fresh mushrooms, peas, or whatever, in. If it needs=20
thickening, mix flour and *cold* water together. Bring the stew to a=20
boil and whisk in some of the mixture. Let it boil for a few minutes.
--=20
Steve

If life deals you lemons, make lemonade; if it deals you tomatoes,=20
make Bloody Mary's. But if it deals you a truckload of hand=20
grenades... now THAT'S a message!!