Main
4 hours
I love to celebrate the arrival of hunting season with a hearty, seasonal meal. This boozy stew combines the best fall-flavored ingredients: slow-cooked venison, pumpkin, and a shot of bourbon to make a rich and savory dinner.
*Note: You can used canned pumpkin or homemade purée. To make it yourself, preheat an oven to 375 degrees. Cut the top off the pumpkin and scoop out the seeds. Place the top back on and roast in the oven for 1 hour or longer, until very soft. You should be able to spoon out the flesh. Remove seeds and pulse in a food processor until smooth.
I love to celebrate the arrival of hunting season with a hearty, seasonal meal. This boozy stew combines the best fall-flavored ingredients: slow-cooked venison, pumpkin, and a shot of bourbon to make a rich and savory dinner.
*Note: You can used canned pumpkin or homemade purée. To make it yourself, preheat an oven to 375 degrees. Cut the top off the pumpkin and scoop out the seeds. Place the top back on and roast in the oven for 1 hour or longer, until very soft. You should be able to spoon out the flesh. Remove seeds and pulse in a food processor until smooth.