Maggie's Farm

I'm going to make up a nice big venison stew to go along with the turkeys this year. I have a few nice shoulders and loins shrink-wrapped in the freezer. Something sort of like this. I will make a venison bone stock for it instead of a veal stock but I will make it with the magical Porcinis.

Best to make a stew a day or two ahead. Better that way.

Do my friends shoot does around here? Darn right they do. Bow-hunting, usually. It's about the meat. Trophies are silly. Where ya gonna put them?  We hang the deer for a week or two in the garage, and butcher them ourselves. In parts of New England, White Tails are almost pests. Many areas, no limits on does.

Contemplating oyster stuffing for the oven turkey this year. Seems like a bit of a waste of good oysters, though. I noticed that the Brits sometimes put Parmesan in their bird stuffings. Hmmm. I dunno. Best bird stuffing I have ever eaten had chunks of foie gras in it. Great. I have done cornbread/chestnut/sausage/apple stuffing too long, and got tired of it. Plus it's a pain in the neck to make, chopping all that stuff like a prep cook.