Prep Time: 1 - 2 hours | Cook Time: 30 minutes - 1 hour | Serves: 8
Dinner » Soup » French

Ingredients:

I've never actually cooked game meats before so I did a little research. Apparently a good acidic balance is required to both soften the meat and counter some of the gamey character. Just so happens that the recipe I wanted to use; a French style, was designed with that in mind.

- 1 pound of butcher-shop mesquite smoked bacon
- Venison stew meat
- Fresh Rosemary
- Fresh Thyme
- Fresh Basil
- Fresh Garlic
- Shitake Mushrooms
- Yukon Gold Potatoes
- Red Potatoes
- Yellow Onion
- Shallots
- Zucchini Squash
- Tomatoes
- Carrots
- Sourdough Bread
- Organic Beef Broth
- (n/p) Some leftover vegetable broth

Recommended Beverages:
- In Heat Wheat from Flying Dog brewery in Denver, Co
- Handley Cellars Pinot (also goes in the soup) from Anderson Valley, Ca, USA
- Le Sang des Cailloux (tr. Blood of the Stones) from Vaqueras, France
- Mak Cellars Shiraz from Claire Valley, Ausstralia