I’m trying to use up some of my freezer contents to make room for some pork coming my way from a local farm, as well as most of a half bison from Montana, delivered locally sometime next month as part of a CSA co-op purchase.  

 

Yesterday I defrosted a bag of venison from my sister, labeled “stew meat, 2006” that I found tucked in the back of the freezer.  It was three hunks of meat, though I have no idea what cut is actually was.  Didn’t matter, as I planned to make stew and that usually calls for 1” chunks.  

 

I looked through my slow cooker and braising recipes, found an interesting one for “Roman Stew” with eastern spices I love(cinnamon, clove, nutmeg, allspice) and diced tomatoes in Dana Carpender’s 200 Low Carb Slow Recipes.  Even with cubing and browning the meat, everything was in the slow cooker in well under a half hour.  

 

As an afterthought, I found a small package of local oxtail (beef tail) and tossed that in too, still frozen.  I knew the oxtail bones and marrow would add richness and depth to the sauce, which would be useful because the venison was boneless.  The stew simmered from about 10:30 am until nearly 7 pm.  I think I stirred it twice, maybe three times, pushing the oxtail bones down under the sauce, but otherwise it required no more attention from me until it was time to put it on the table.

 

I served the Roman Stew with steamed cauliflower and a bit of quinoa to soak up the sauce, plus a tossed salad on the side.  Definitely one I’ll make again!