Harvest Stew

The weather is shifting and the harvest is in full swing. As we convert to sweaters, and watch the leaves begin to change, we also transition into heartier dinner menus.

While my sacred hunters are prepping for a new season, I am creating meals from the end of last year’s sacred deer harvest. We have several venison favorites in our home, and this one is always a hit. The key is the marinade!

Ingredients:
2 lb. venison roast 
    {or beef roast}
1 cup Italian dressing
1 pkg. bacon
1 onion, chopped
1 cup mushrooms, sliced
1 can chickpeas {14.5 oz.}
3 potatoes, chunked
1 can or jar stewed tomatoes {14.5 oz.)
2 cans {14.5 oz. each} beef broth

Directions:
​1. Cut venison roast into 1” chunks.
2. Add venison to plastic bag or container. Add Italian dressing to marinate for at least 1-hour, though I have done it up to 24 hours.
3.  Cook bacon in stew pot. Remove and drain bacon fat.
4.  Put onion and mushrooms in pot and cook until soft.
5. Add venison to pot from marinade bag.
6. Add chickpeas, bacon, tomatoes, potatoes, carrots and broth.
7. Bring to a boil and then reduce to low. Cover and simmer for one hour. Uncover and cook 20 more minutes until sauce has thickened. Enjoy!

You can also find this recipe in the first edition of "Magickal Pathways" an e-mag by Dee Morrison.