As temperatures drop, meals get heavier. A good stew is a staple of Northwoods cooking, simple, filling, and perfect for a cold October evening. Here is a classic venison stew recipe that has been a favorite for generations.

Northwoods Venison Stew

Ingredients:

• 2 lbs venison, cubed

• 2 tbsp flour

• Salt and pepper to taste

• 2 tbsp butter or bacon fat

• 1 onion, chopped

• 3 carrots, chopped

• 3 potatoes, cubed

• 3 cups beef or venison stock

• 1 cup red wine (optional)

• 1 bay leaf

• 1 tsp thyme

Instructions:

1. Coat the venison in flour, salt, and pepper.

2. Brown the meat in butter or bacon fat, then add the onion and cook until soft.

3. Add the remaining ingredients, cover, and let simmer for 2 to 3 hours until tender.

4. Serve with thick bread and enjoy by the fire.