Photography by Susan M. Cashin
Courtesy of Chef Wolfgang Murber, Fabi + Rosi
Chef Murber gets venison from Broken Arrow Ranch, wild boar from Countryside Farm and wild mushrooms from Kitchen Pride Mushroom Farms. Leg meat or stew meat are preferred for both venison and boar.
Photography by Andy Sams
This delectable beef stew is native to the south of France and is a great way to perfume your kitchen on a cold winter afternoon. Daube is traditionally made with wines of the region, such as red Rhône. We made it local by using Becker Vineyards Prairie Rotie made with typical Rhône varietals grown on the Texas High Plains. Another great aspect of this recipe is that mushrooms and grassfed beef can both be sourced locally year-round.
Courtesy of Sibby Barrett, owner and cooking instructor of Onion Creek Kitchens at Juniper Hills Farm
Courtesy of Ellen Sweets
Like most soups and stews, this should be made the day before it is to be consumed, or at least 4 to 6 hours in advance. I make a mean jalapeño cornbread too, only mine is made by adding buttermilk instead of plain milk, 2 tablespoons grated Cheddar cheese and chopped jalapeños to a package of Jiffy corn muffin mix. And if your arteries can take it, heat ¼ cup of bacon drippings to smoking in a cast-iron skillet before adding the cornbread mixture.
Courtesy of Chef Wolfgang Murber, Fabi + Rosi
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