Are you ready for a long row or run today?
With snow forecasted for this weekend I guess Autumn is really here. FINE, but I don't have to like it.
This week's Foodie Friday recipe is courtesy of an old favorite of mine, Well Fed. As the weather cools my preferred method of cooking switches from grilling to braising. Braising is a cooking technique in which you first brown or sear meat (or veggies) then cook it slowly with liquid in a closed container. Of course, you can use a pressure cooker to decreasing cooking time.
I love Ethiopian food and this time of year I use berbere spice more than any other. It's a delicious blend of aromatic spices and peppers and it turns elk, venison, beef or bison into a stew of beauty. Enjoy this recipe for Ethiopian Beef stew, Key Wat, and feel free to use wild ungulate if you have it in your freezer. Click on the image for the recipe.
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