Course Type
Main Course
Dietary Restrictions
Gluten-free, Dairy-free, Nut-free
4-6 Servings
Ingredients
2 pounds of venison stew meat (or use beef as an alternative)
1 tablespoon of olive oil
1 onion, chopped
4 cloves of garlic, minced
2 carrots, chopped
2 parsnips, chopped
2 cups of chopped kale
1 cup of wild rice
2 quarts of vegetable stock
Salt and pepper (to taste)
2 teaspoon of dried rosemary
1 teaspoon dried thyme
4 bay leaves
Cooking Utensils
Large pot or dutch oven
Knife
Skimmer spoon
Measuring spoons and cups
Instructions
1. In a large pot or dutch oven, heat the oil over medium heat.
2. Once hot, add the venison meat and sear on all sides, for about 2-3 minutes. Remove the meat from the pot and set aside.
3. In the same pot, add the onion, garlic, carrots, and parsnips. Stir occasionally and cook until they start to soften about 5-7 minutes.
4. Add the kale and stir to wilt for 2-3 minutes.
5. Return the meat to the pot, add the rice, stock, salt, pepper, rosemary, thyme, and bay leaves.
6. Bring the mixture to a simmer, allow it to cook for about an hour until the meat is tender and the rice is fully cooked.
7. Remove the bay leaves before serving.
8. Enjoy your Mirkwood's Forest Stew in the company of good friends and tales of adventurous journeys. Remember to serve hot, as the forest nights can get quite cold.
