SERVES 4
Katniss was so upset with Peeta when she went hunting with Finnick that she had a rare inattentive moment while stalking game — she almost missed a buck passing by. Fortunately, everyone still ate meat with dinner that night.
Venison is a fairly lean meat that dries quickly if not cooked carefully. This roast makes great use of a cut that can be tougher than others.
2 TABLESPOONS BUTTER
1 POUND VENISON ROAST, MINCED OR GROUND
2 TABLESPOONS FLOUR
3 CUPS WATER
1 CUP CARROTS, CHOPPED
1 CUP POTATOES, CHOPPED
½ CUP ONIONS, CHOPPED
2 TABLESPOONS SALT
1 TABLESPOON BLACK PEPPER
1 SPRIG ROSEMARY
½ TEASPOON THYME
1 CUP CELERY, CHOPPED
In a medium stockpot, melt the butter and lightly sauté the venison.
When brown, remove venison to a plate with a slotted spoon and set aside.
Add the flour and a little more butter as needed to make a roux.
Cook while stirring constantly until the flour is nicely browned. Be careful not to burn the roux.
Slowly whisk in 3 cups of water a ladle full at a time, whisking aggressively so that you don’t get any lumps.
Add the carrots, potatoes, onions, salt and pepper, fresh herbs and venison to the pot and bring to a simmer.
Add more water if necessary to keep the vegetables well covered.
Cover and cook for about 15 minutes, or until the carrots start to get soft.
Add the celery and cook until the veggies are tender, about 1 hour.