Winter Stew
  • 1pound venison, beef, or bison, cubed
  • 1/3cup organic sprouted white wheat or sorghum flour
  • 1teaspoon Freshly ground black pepper
  • 2teaspoons sea salt
  • 2tablespoons olive oil
  • 2medium organic onions, diced
  • 8ounces bacon, diced(nitrate/nitrite free)
  • 6cloves organic garlic, diced
  • 1pound organic mushrooms, quartered
  • 1cup dry red wine
  • 4cups beef broth
  • 3tablespoons organic tomato paste
  • 1bunch Fresh Thyme
  • 1sprig fresh rosemary
  • 2 bay leaves
  • 1/2cup fresh parsley chopped
  1. Place cubed meat in a medium bowl and add flour, salt, and pepper. Toss well until all meat is coated.
  2. Warm oil in a Dutch oven or heavy soup pot over medium heat. Add bacon and fry until crisp. Add onions and garlic. Saute all until onions are translucent (6-10 minutes).
  3. Add the meat and cook about 7 minutes. Stir in the mushrooms and continue to cook another 10 minutes.
  4. Pour in wine, broth, and tomato paste. Stir well. Add herbs. Return mixture to a simmer. Reduce heat to medium low and simmer, uncovered, about 50 minutes or until meat is tender.
  5. Remove herbs. Sprinkle top with fresh parsley and serve warm over sprouted brown rice or mashed potatoes.