Venison stew is pretty much like beef stew, but there are a couple of tricks I like to use on deer meat. For one thing, in my seasoning of the stew I add a generous amount of rosemary. For some reason, game really likes rosemary, far more than beef does. I also add a bit of barley to the stew -- not enough to make a porridge out of it, but just enough to thicken it a bit. Barley also adds a hearty flavor to the stew. I could achieve much the same effect by using a good ale instead of water or stock, but no matter how you cook it, Deanne can taste the ale, and she doesn't like it. Barley in moderation really helps a stew along.
As we discussed our life as empty-nesters last week, Deanne asked me to help by making one of my specialties each Monday -- such as stew or coddle or whatever. That way, if she's late on Monday, as she often is, dinner isn't ruined; it's just in the pot -- nor am I delayed for any meetings I have. And, she has leftovers that spare her fussing with lunches that week. We worked out half a dozen things I can make in my sleep that she'll eat. And so life moves on.
