Our November theme of Fall Harvest brings to mind bounties of fresh produce such
as pumpkins, heirloom tomatos, sweet potatoes, etc. The center piece of our meal
is an all-day Venison Stew cooked on low for 8 hours in a slow cooker and served
with Heirloom Tomato Parmesan Bread and paired with 2008 vintage Masciarelli
wine. I cooked the stew meat with onions, garlic, celeries, carrots, sweet
potatoes, rutabaga and colorful sweet mini peppers in a red wine sauce (recipe
below). This is a very hearty meal with delicious bold flavor yet very easy to
make. To complete the meal: Pumpkin Cookies ( they're so good I swear I had
about 6 of them!). Over our harvest table we thanked the good Lord for his bountiful blessings and more answered prayers...we have much to be thankful for.
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| The table is set and ready.... |
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| A simple center piece and place setting. |
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| Heirloom Tomato Parmesan Bread. |
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| Venison Stew: cook in a crock-pot on low for 8 hours the following
ingredients: 2 lbs of venison with diced celeries, carrots, sweet potatoes, rutabaga, sweet mini peppers, 2 medium onions, 6 cloves of garlic (or more if you like garlic), thyme, bay leaves, 2 cups of red wine, 1 can of tomato sauce, 1 small can of tomato paste, 1 cup of beef broth, 1 tbs of orange juice and salt and pepper to taste. |
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| Pumpkin Cookies.
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