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Cook Once, Eat Twice: 4 Rib-Sticking Winter Meals

Cook Once, Eat Twice: 4 Rib-Sticking Winter Meals
shepherds-pie

Preparing and enjoying hot, hearty meals can be a reality in your house! Try these recipes for "cook once, eat twice" meats. You prepare the main ingredients once and then enjoy them a second way.

Hearty Venison Stew

This is an ideal dish to cook on the back of the stove in your cast iron Dutch Oven

Author
Dori Fritzinger

Ingredients

  • 2 pounds venison cubes – inexpensive cut works best (you can substitute beef or lamb)
  • 2 Tablespoons flour
  • 2 Tablespoon oil
  • Salt and pepper
  • 6 medium potatoes, peeled, cubed
  • 6 carrots peeled, cubed
  • 3 medium onions, peeled and chopped
  • 2 cloves garlic peeled, diced fine
  • 4 white turnips peeled, cubed
  • 1 cup frozen peas
  • 2 Tablespoons tomato paste
  • Flour

Directions

  1. Dredge meat in flour and brown well in oil. Season with salt and pepper; cover with stock or water. Simmer until nearly tender (for 1 to 1 ½ hours.) Add peeled vegetables (except tomato paste and peas). Simmer 30 minutes or until vegetables are tender. Add tomato paste and simmer 10 more minutes. Add 1 Tablespoon flour to 1 Tablespoon water and make a slurry. Stir into stew, add peas and bring to a gentle boil for 10 minutes to thicken.
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Dori Fritzinger

Dori Fritzinger

She lives and works with her multi-generational family in the foothills of the Blue Ridge Mountains in North Carolina. They have a farm of cows and calves, wool sheep, dairy goats, rabbits, ducks, geese, chickens, honeybees, a horse and a donkey.

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