Wintertime is the season for root vegetables, which can keep for weeks in your refrigerator. I always keep some on hand – carrots, parsnips, turnips and rutabagas are my favorites. They are lower in carbohydrates and starch than potatoes, roast beautifully well, and are especially delicious in stew. Parsnips and turnips add herbaceous, sweet notes that you don’t get with regular spuds.
I made this elk venison recipe with a healthy dose of red wine, which provides depth. Do not use something sweet. A good $10 bottle will do – something cheap enough to reasonably cook with but good enough to drink with your meal. I enjoy a dark red blend.