I sometimes talk about eating local and in season because I think it is important. Well, you can not get more local or in season than this venison! My friend Jenny's husband is a hunter. It is deer season (or it may have just ended) so many people around here have freezers full of venison. Jenny kindly gave me this deer roast. This is my first time cooking with venison meat. I was interested to see how vastly different the color of this meat is, a rich garnet color. And also very, very lean. I decided to make a stew much like how I would make a regular beef stew. This is another overnight stew (or start in the morning for dinner). Instead of the fairly common potato, I went with the sweet potato. This stew turned out great. It is so hearty that it is a meal in itself. I like knowing where our food comes from (especially our meat) and think it is cool to have the opportunity to use this meat. If you do not have access to venison, I am sure a beef roast would make a fine substitute.
Continue reading after the jump...
