Did you know there is a World Championship Pumpkin Chunking competition? And that Discovery Channel airs it on Thanksgiving (8:00 p.m.)? I didnâ€™t know this until a few weeks ago when Rick learned about it while researching something or another. You can see pictures and learn more at the web site, punkinchunkin.org. Not only did I discover the existence of a sporting event where adults build siege weapons and launch squash, I went to it this weekend.
What a blast. Literally. Pumpkins flying out of cannons and everything. The crowds going crazy for all the competitors, thrilled when the pumpkin soars, sad when it fails to launch.
We ended the day with visions of homemade trebuchets in Rickâ€™s head and visions of pumpkin savories and sweets in mine (I was troubled by the amount of perfectly delicious pumpkin that is wasted at this event, but they use a tough Australian variety that Iâ€™ve decided is inedibleâ€¦based on absolutely no evidence at all).
Fortunately, I have a ton of pumpkin in my freezer still, just waiting to be transformed into something delicious. Starting with Venison and Pumpkin Stew.
I found the inspiration for my stew at Suburban Bites in a recipe for a slow cooker lamb and pumpkin stew. I changed it up, created my own marinade and, of course, used venison. Itâ€™s got a nice, mellow earthy flavor that makes you just want to curl up under a blanket and warm you belly. And itâ€™s easy to make!
: a mellow, earthy fall stew for venison
How long to marinate the venison depends on how gamey the meat is. If it’s a tender young doe, you can marinate for a shorter time. That big buck? Let it marinate for several hours.
Preparation time: 30 minute(s)
Cooking time: 4 hour(s)
Number of servings (yield): 6
Copyright Â© Susan Rose.