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For the stew:
1 pound venison, cut in 1-inch cubes
Apple cider (for marinade)
1/2 pound smoked turkey sausage
5 tablespoons salted butter
1 large onion, chopped
1 cup carrots, diced and cut into matchsticks
1 cup celery, diced
1 pound cremini mushrooms, thickly sliced
1 cup baby peas (Le Sueur canned preferred)
2 cups venison stock (vegetable or any game, beef, chicken or veal stock can be substituted)
1 cup red wine
16 ounces (one large can) diced roasted tomatoes
8 cloves roasted garlic
1 tablespoon ground pepper
1 tablespoon oregano
1 tablespoon basil
2 bay leaves
For the added pumpkin:
2 cups raw pumpkin (or squash), cubed to about 1 inch
4 tablespoons salted butter
1/2 cup maple syrup
1 pumpkin (small enough to fit in your over and large enough to accommodate the amount of your stew), hollowed out.
Marinate venison (or other meat) in apple cider for at least 24 hours.
Brown venison and sausage and set aside. In melter butter, saute the onion, carrot and celery for about 10 minutes in a large pot. Add mushrooms, peas, stock, red wine, tomatoes, garlic and seasonings to the pot. Cook for 2 to 3 hours over medium heat. Spice and salt to taste, please.
Hollow out pumpkin, removing seeds and flesh. Use this flesh or other pumpkin or squash.
In a separate pot, mix the raw pumpkin, butter and maple syrup and saute until softened. Mash slightly, then add to the cooked stew.
Put stew/pumpkin mixture inside the pumpkin. Bake at 300 degrees for about 2 hours.
1 pound venison, cut in 1-inch cubes
Apple cider (for marinade)
1/2 pound smoked turkey sausage
5 tablespoons salted butter
1 large onion, chopped
1 cup carrots, diced and cut into matchsticks
1 cup celery, diced
1 pound cremini mushrooms, thickly sliced
1 cup baby peas (Le Sueur canned preferred)
2 cups venison stock (vegetable or any game, beef, chicken or veal stock can be substituted)
1 cup red wine
16 ounces (one large can) diced roasted tomatoes
8 cloves roasted garlic
1 tablespoon ground pepper
1 tablespoon oregano
1 tablespoon basil
2 bay leaves
For the added pumpkin:
2 cups raw pumpkin (or squash), cubed to about 1 inch
4 tablespoons salted butter
1/2 cup maple syrup
1 pumpkin (small enough to fit in your over and large enough to accommodate the amount of your stew), hollowed out.
Marinate venison (or other meat) in apple cider for at least 24 hours.
Brown venison and sausage and set aside. In melter butter, saute the onion, carrot and celery for about 10 minutes in a large pot. Add mushrooms, peas, stock, red wine, tomatoes, garlic and seasonings to the pot. Cook for 2 to 3 hours over medium heat. Spice and salt to taste, please.
Hollow out pumpkin, removing seeds and flesh. Use this flesh or other pumpkin or squash.
In a separate pot, mix the raw pumpkin, butter and maple syrup and saute until softened. Mash slightly, then add to the cooked stew.
Put stew/pumpkin mixture inside the pumpkin. Bake at 300 degrees for about 2 hours.
