So I made venison back-strap stew that included that precious, tender, and prized deer meat, turnips, carrots, celery, onion, and slivered red cabbage, all braised and stewed together to make one savory and wonderful bowl of warming yumminess on a cold winter's night.  (LOTS of adjectives there)  To go with it, I made a quick bread - no, let me explain it the way it deserves:  This is a fast and easy bread make with seasonal beer (in this case, winter beer), beautiful fresh-and-pickled jalapenos, and mounds of gorgeous shredded cheddar cheese.  It may very well be the best thing EVER, and this I PROMISE YOU.  The Hubster made a simple turkey sandwich with it the very next day and said it was the best sandwich he has ever had in his entire LIFE ...... because of the BREAD, Y'all.  MAKE THIS.  Then slather it in (real) butter while its still warm, and know that it must be a little taste of what Heaven is like.


3 cups all-purpose flour

3 tsp baking powder

1 tsp sea salt

1/4 cup sugar

2 - 3 pickled jalapenos, chopped

2 - 3 fresh jalapenos, seeded and chopped

1 1/2 cups shredded cheddar cheese

12 ounces seasonal beer or beer of your choice

4 tbs butter, melted

Preheat oven to 350 degrees. Mix together flour, baking powder, sugar and salt into a mixing bowl. Add the chopped jalapenos, cheddar cheese, and butter. Pour beer into the mixing bowl and mix until blended. Pour mixture into a prepared loaf pan. Bake for about an hour or until golden brown. Tent with aluminum foil and cool for 5-10 minutes. Slice and serve or just grab a chunk of it with your bare hands like an animal and place a honkin' piece of butter on it and eat straight out of the pan!

NOTES:  You are so welcome.




I have a friend who has a very generous heart.  She is one of the few people I know that would literally give you every possession she had if you let her if she thought it would make you happy.  I often feel reluctant to take gifts from her for that very reason.  HOWEVER comma - when she offers up fresh venison to me, I have NO QUALMS receiving that gift!  Her hubby fills their freezers and fridge with all kinds of beautiful meats from hunting trips, so it's my pleasure to take some off of her (giving) hands!  This night I took some venison sausage and turned it into a beautiful and hearty stew perfect for the cold weather outside!


extra virgin olive oil (evoo)

2 pkgs venison sausage links, sliced

1 onion, chopped

2 cloves garlic, chopped

2 turnips, peeled and chopped

2 carrots, diced

sea salt


1 tbs cumin

1 tbs paprika

1 tbs garlic powder

i small can diced tomatoes

4 cans black beans

3 cups vegetable broth

1/2 cup sour cream

chopped cilantro, for garnish

In a heavy pot (I use my cast-iron Dutch oven, of course!) sprinkle enough evoo on the bottom to cover and heat on medium for about a minute.  Add sausage and brown for about two minutes.  Add onion, garlic, turnips and carrots and continue to cook on medium for about ten minutes, stirring occasionally.  Sprinkle with sea salt and pepper to taste and add cumin, paprika, and garlic powder, and stir to combine.  Cook for another minute, and then add diced tomatoes.  Drain 2-of-your-4 cans of black beans and add to the pot.  Add the remaining 2 (un-drained) cans of beans and stir.  Add the vegetable broth, stir, cover, lower heat to low and let simmer for another ten minutes.  Sprinkle a little more sea salt and pepper to taste, stir in the sour cream and remove from heat.  Garnish with cilantro.

NOTES:  I use organic black beans, and really do think it makes a difference for a cleaner taste (and fiber!) - especially if we are eating venison, which is the best meat you can put in your body for digestion!  I also use my own home-made vegetable broth, but you can just buy a box of organic and use that!  Turnips are my go-to in place of potatoes right now for low-carb options and they are so freaking good in this recipe!  If you want some spice, add a little cayenne during the cooking process or simply add your favorite hot sauce before eating!