Now taking orders for Christmas and new years…

-Whole Turkeys from Scotch Line Turkey in Elmira, ON  -Boneless sausage and/or Herb butter Stuffed Turkey Thighs -Boneless sausage and/or Herb butter Stuffed Turkey -Dry Aged Steaks 80-120 day dry aged striploin and rib eyes and T-bone -Ducks -Prime Rib Roasts -Anything else you could possibly want.  PLEASE CALL IN YOUR ORDER (THIS IS STILL THE MOST EFFECTIVE WAY TO ORDER) 519-741-5958

Letting two customer in the store at a time.  Online ordering is still available for curbside pick up.

WEEKDAY SPECIALS!!!

MONDAY: 12 X FQ MEATBALLS, 1 LITRE OF HOUSE MADE TOMATO BUTTER SAUCE AND A PACK OF FREE PASTA…. FEEDS FOUR….. $16.99

TUESDAY: TACOTUESDAY! OUR BIG TEX (TEX MEX FLAVOURED WITH CUMIN, PAPRIKA, CAYENNE, GREEN ONION, RED WINE AND GARLIC) SOLD LOOSE FOR TACOS ON SPECIAL FOR $5.99/LBS…..  PLUS! OTHER MEXICAN FLAVOURED FEATURES

WEDNESDAY:  MEATLOAF WEDNESDAY!  1.5LB PORK/BEEF MEATLOAF WITH TOMATO PASTE PARSLEY, ONION SALT AND PEPPER… SIMPLE AND DELICIOU…. $11.99 EACH

THURSDAY: CURRY THURSDAYS!  HOUSE MADE CURRY, THE TYPE AND PRICE CHANGE WEEKLY..  SOMETIMES WE SWITCH IT UP WITH A STEW OR ANOTHER TYPE OF ONE POT MEAL.

THE WEEKEND: CHECK OUR WEBSITE HOMEPAGE BANNER OR OUR INSTAGRAM FEED FOR ROTATING WEEKEND SPECIALS INCLUDING LOCAL VENISON, WILD BOAR, BISON

Venison Stew (Why you need this stew recipe in your life)

BY KIRSTIE HEBSTREIT OF THE CULINARY STUDIO

The serious sweat on the sweet red onions marries well the richness of lean and gamey venison.  Start this the day before you want to eat it, as letting in rest in the fridge overnight allows the meat to absorb mega flavour.  Adding the potatoes closer to serving time gives you a nice shiny stew, not muddied with starch.

5 thick sliced bacon, cut into ½ inch pieces

4 red onions, rough, medium dice

2 cups water

2-½ lbs venison shoulder meat, cut into 1-inch cubes

1 cup red wine

4 cups chicken, turkey or beef stock, homemade (i.e. no salt)

5 bay leaves

2 cloves garlic, whole

2 carrots, peeled and cut into ½ inch pieces

2 potatoes, peeled and cut into ¾ inch cubes

+ Kosher Salt

+ Oil

  1. Heat your heavy stew pot over medium heat. Once hot, add bacon and render until crisp.  Remove bacon to a bowl; strain out fat and reserve for another use, leaving about 2 tbsp. in the pot.
  2. Add all of the onions and sauté for 5 minutes, stirring a couple times before adding the 2 cups of water. Increase heat to medium-high, cover with a lid and let sweat for 15 minutes.  Onions should be very soft and translucent.
  3. Meanwhile, brown the venison. Heat a frying pan over medium-high heat.  Toss the meat generously with kosher salt.  Add just a little oil and the venison, in batches, if necessary and sear venison on one side until well browned, turn over and brown on the other side, about 3-4 minutes a side.  Set aside in a bowl.
  4. Once all of the meat is browned, add wine to searing pan. Reduce over medium-high heat until quite syrupy.  Scrape this flavour-country liquid into the pot with onions, along with the meat, any collected juices, the bacon, the stock, bay leaves and garlic cloves.
  5. Bring to a high simmer, cover, reduce heat to low, and simmer for 2 ½ -3 hours. Meat should be fork tender.  Cool slightly and refrigerate over
  6. Remove from fridge, bring to a simmer over medium-high heat and add in carrots and potatoes. Cook for about 30-40 minutes until fork tender.
  7. Nice served with some sort of pickle, even mashed potatoes or noodles and fresh bread & butter.