ELDRAINE VENISON STEW

Ingredients:
1 medium onion
4 potatoes (cubed)
1 large rutabaga (cubed) or 2 small rutabagas (cubed)
½ large cabbage (sliced)
4 large carrots (chopped)
2 L beef stock
1 tsp pepper
1 tbsp salt
2 kg Roast (cubed)(your choice of game meat)
½ pkg Bacon (diced)
1 tbsp sesame oil
1 tbsp cornstarch (use as needed)

Spice Mix:
¼ tsp chives (ground)
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp sugar
¼ tsp cayenne pepper (ground)
¼ tsp oregano
¼ tsp pepper
1 tsp paprika
1 tbsp salt

1. Grind spices for spice mix together using a mortar and pestle.

2. In large pot combine beef stock, rutabaga, onion, potatoes, cabbage, carrots,
pepper and salt. Cook on low for 1 hour.

3. Add spice mix to cubed meat in a large saucepan. Add sesame oil and bacon.
Cook on medium-high until beef is fully seared. Stirring occasionally.

4. Add meat and bacon to the pot. Continue to cook on low for one hour.
Continue stirring occasionally.
5. Add cornstarch to warm water. Whisk until thoroughly combined.

6. Add cornstarch mixture until sufficiently thickened.

7. Serve hot with favourite bread.