Ingredients 3 TBL or more of duck fat for searing 2 ½ lbs. stew meat, elk, venison, antelope… 16 whole garlic cloves, peeled 1 ½ -2 TBLS cracked tellicherry peppercorns ( put black peppercorns in a zip lock or waxed paper and smack with something heavy) 4 cups canned diced tomatoes with their juice (we… Continue Reading
Author Archives: Debbie
January Cheese Club
Withstanding the Test of Time Keens Cheddar has been around since 1899. This champion of cheddars is produced in Somerset England by the Keen family. Made from grass fed Frisian cows milks, pressed for three days, clothbound, and aged for up to 18, this cheddar has a condensed, developed flavor. Bright and tangy , with… Continue Reading