Another JulNoWriMo has come to an end, and although I didn’t hit my goal number, I was pretty darn close. I’m quite pleased with what I achieved (so far) and I’m taking it forward into AugNoWriMo with a goal of completing 20k by the end of the month.

That could very well put Windygates near completion!

To celebrate, I’m posting a couple of recipes that will be included at the end of the book. Since it takes place post-apocalypse (Rapture, to be precise) these are meals that can be cooked over an open fire, on a hearth, or as the Gran character does, on an old cookstove. Granted, not many folks have the cast iron dutch oven that she does, but I’m sure everyone can make do. Right?

Also, anywhere on this blog or in Windygates, wherever I’m using venison in a recipe, it can be replaced with beef, pork, or turkey.

Gran’s Venison Stew

3 pounds boneless venison cut, cubed
1 c all purpose flour
salt and cracked pepper to taste
3 tbsp lard
3 tbsp butter
2 c pearl onions, peeled (OR 2 med onions, diced large)
6 parsnips, peeled, sliced 1″
8 medium carrots, peeled, sliced 1″
5 large potatoes, peeled, cut into 16 pieces each
2 c fresh or frozen peas
2 Bay leaves
2 tsp fresh chopped thyme or parsley
2 c water (1 c can be replaced with red wine)
3 c beef stock

Combine flour, salt and pepper, set aside.

In dutch oven, heat the lard and butter until a drop of water sizzles. Dredge meat in the flour combo, and brown well all over. You may need to do this in more than one batch.

When all meat had browned well, remove from dutch oven and set aside. Add a small amount of water to the pot, then add onions, parsnips and carrots. Saute until the onions have become translucent, then add herbs and liquids and return meat to pot. Bring to a low boil, and add potatoes. Cover.

Over medium heat (or in 325* oven), cook for two hours, adding a bit of liquid if necessary. You want to have your veggies and meat just barely covered.

For the last fifteen minutes, remove the lid to add the peas and let the liquid condense. Use a flour and water thickening for the gravy.

Serve with fresh bread or buns.

Not So Traditional Goulash

2 tbsp lard/butter combo
2 pounds ground beef
2 lg onions, halved & sliced
1 cloves garlic, minced
2 c beef broth
1 c water
1 sm can tomato paste
1 lg can diced tomatoes
1 tsp salt
1/2 tsp pepper
2 tbsp paprika
1 Bay leaf
1 tbsp Worcestershire sauce
1 c kernel corn, or frozen corn
2 c elbow macaroni, uncooked

Brown meat in lard/butter combo in hot dutch oven. Add onions, garlic, salt, pepper and paprika. After a few minutes add Worcestershire sauce, bay leaf, tomato paste, diced tomatoes and corn. Let simmer for a few minutes and then add remaining liquids. Bring to a boil, and add macaroni. Cover.

Lower heat to medium and simmer until pasta is tender, stirring often. If there is still liquid remaining, create a thickening with cornstarch and water.

Serve with fresh buns.

That’s it for this week, sorry it’s late, but I was *gasp* writing!

Keep it creative…
<3 JL