{"id":12088,"date":"2016-01-01T01:10:53","date_gmt":"2016-01-01T06:10:53","guid":{"rendered":"http:\/\/paganpages.org\/content\/?p=12691"},"modified":"2015-12-29T12:35:32","modified_gmt":"2015-12-29T17:35:32","slug":"the-kitchen-witch-7","status":"publish","type":"post","link":"https:\/\/paganpages.org\/emagazine\/2016\/01\/01\/the-kitchen-witch-7\/","title":{"rendered":"The Kitchen Witch"},"content":{"rendered":"

Basic Venison Stew<\/span><\/strong><\/span><\/p>\n

I have always been at home in the woods and fields and along the creeks and lakes. I learned to fish at such a young age I don\u2019t remember when it was. My brothers and sisters and I used to collect empty shotgun shells from the fields from the fall hunting and feathers from pheasants. Often, my mother would receive a roast of venison or several pounds of mixed ground venison and pork, which she would make into chili or meat sauce. Generally she didn\u2019t tell us beforehand what it was but it was obvious from the way it tasted. I was usually the only one who liked the forestry taste of the meal.<\/span><\/p>\n

\"Polly\"<\/p>\n

I didn\u2019t learn to hunt until 1999, when I met a man with whom I would live with off and on for the next seven years. Once I did, I fully dedicated myself to Artemis and became at one with the forest. It was a glorious time. This is the first year that I did not hunt, due to health reasons. I really missed being in the woods. <\/span><\/p>\n

But I was able to get a little fresh venison which I wrapped up and put into my freezer. And it\u2019s so great, on a cold winter\u2019s day, to take out a package of stew meat, and put it in a marinade for a little while and then make a nice stew out of it.<\/span><\/p>\n

\n

I always put venison in a marinade.<\/span><\/p>\n

\"marinade\"<\/p>\n

My basic go-to marinade for a pound of stew meat is a quarter cup of red wine, a splash of soy sauce, a teaspoon of garlic powder, a teaspoon of onion powder, and plenty of freshly ground black pepper. Cover and shake and refrigerate for at least thirty minutes. <\/span><\/p>\n

The other ingredients you are going to need are: a can of cream of mushroom soup<\/span><\/p>\n

a can of beef broth<\/span><\/p>\n

an onion, chopped<\/span><\/p>\n

6 \u2013 8 medium sized mushrooms, sliced<\/span><\/p>\n

several celery stalks, chopped <\/span><\/p>\n

two medium potatoes or one large one, chopped <\/span><\/p>\n

several carrots, chopped <\/span><\/p>\n

salt, pepper, red wine for seasoning<\/span><\/p>\n

In a Dutch Oven or heavy pan, heat a mixture of butter and olive oil and brown the venison, after discarding the marinade. Just before it is almost totally browned, add the onion and the celery and let them sweat a little bit and then add the other vegetables. Mix together the cream of mushroom soup and beef broth and then pour over the meat and vegetables. Season as you please with salt and pepper and whatever else you have on hand. I also often add whatever leftover vegetables I have in the fridge \u2013 in\u00a0<\/span>this case, I added some corn and peas to the recipe.<\/p>\n

\"stew\"<\/p>\n

\n

If you want to know the truth, I never make it the same way twice! Hence the name \u201cBasic Venison Stew\u201d. <\/span><\/p>\n

Of course, if you don\u2019t have access to venison, feel free to use beef or even marinade some tofu and use that! The greatest recipes have come from experimentation and so have the best spells. Use what you have! Be creative! Enjoy your kitchen! Until next month, <\/span><\/p>\n

Brightest Blessings from the Kitchen Witch, Polly Applequeen. <\/span><\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Basic Venison Stew I have always been at home in the woods and fields and along the creeks and lakes. I learned to fish at such a young age I don\u2019t remember when it was. My brothers and sisters and I used to collect empty shotgun shells from the fields from the fall hunting and feathers from pheasants. Often, my mother would receive a roast of venison or several pounds of mixed ground venison and pork, which she would make into chili or meat sauce. Generally she didn\u2019t tell us beforehand what it was but it was obvious from the way it tasted. I was usually the only one who liked the forestry taste of the meal. I didn\u2019t learn to hunt until 1999, when I met a man with whom I would live with off and on for the next seven years. Once I did, I fully dedicated myself to Artemis and became at one with the forest. It was a glorious time. This is the first year that I did not hunt, due to health reasons. I really missed being in the woods. But I was able to get a little fresh venison which I wrapped up and put into my freezer. And it\u2019s so great, on a cold winter\u2019s day, to take out a package of stew meat, and put it in a marinade for a little while and then make a nice stew out of it. I always put venison in a marinade. My basic go-to marinade for a pound of stew meat is a quarter cup of red wine, a splash of soy sauce, a teaspoon of garlic powder, a teaspoon of onion powder, and plenty of freshly ground black pepper. Cover and shake and refrigerate for at least thirty minutes. The other ingredients you are going to need are: a can of cream of mushroom soup a can of beef broth an onion, chopped 6 \u2013 8 medium sized mushrooms, sliced several celery stalks, chopped two medium potatoes or one large one, chopped several carrots, chopped salt, pepper, red wine for seasoning In a Dutch Oven or heavy pan, heat a mixture of butter and olive oil and brown the venison, after discarding the marinade. Just before it is almost totally browned, add the onion and the celery and let them sweat a little bit and then add the other vegetables. Mix together the cream of mushroom soup and beef broth and then pour over the meat and vegetables. Season as you please with salt and pepper and whatever else you have on hand. I also often add whatever leftover vegetables I have in the fridge \u2013 in\u00a0this case, I added some corn and peas to the recipe. If you want to know the truth, I never make it the same way twice! Hence the name \u201cBasic Venison Stew\u201d. Of course, if you don\u2019t have access to venison, feel free to use beef or even marinade some tofu and use that! The greatest recipes have come from experimentation and so have the best spells. Use what you have! Be creative! Enjoy your kitchen! Until next month, Brightest Blessings from the Kitchen Witch, Polly Applequeen.<\/p>\n","protected":false},"author":197,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[],"tags":[],"class_list":["post-12088","post","type-post","status-publish","format-standard","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/12088","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/users\/197"}],"replies":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/comments?post=12088"}],"version-history":[{"count":0,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/12088\/revisions"}],"wp:attachment":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/media?parent=12088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/categories?post=12088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/tags?post=12088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}