Feeding the Big Village
Bean’s Café offers Alaska’s traditional flavors to Anchorage residents most in need.
A brown cauldron of thick, bubbling broth with potatoes and carrots emits steaming aromas of spices and ...
Ingredients
SERVINGS: 4—6 Serving(s)
- 2½ pounds venison, moose, or elk roast (or a combination)
- 4 slices bacon
- 1 clove garlic, chopped
- 1 onion, quartered
- 2 white potatoes, peeled and quartered
- 2 large carrots, peeled and coarsely chopped
- 1 large parsnip, peeled and coarsely chopped
- 1 apple, coarsely chopped
- ½ teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley, chopped
- 1½ cups apple cider (non-carbonated)
Preparation
Cut the meat into bite-sized pieces.
In a large stock pot or crock pot, place the meat and cover with the bacon slices. Around the meat, place the garlic, onion, potatoes, carrots, parsnip, and apple. Season well with salt, pepper, thyme, and parsley. Pour the apple cider over everything and cook on low for 6—8 hours.
If you prefer a thicker gravy, add a little flour and water mix and allow to cook till thickened.
Serve immediately. Leftovers can be frozen in meal-sized containers for easy reheating.
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