Venison Stew

I started a stew this morning and quickly discovered I had none of the ingredients.

I chopped my venison cubes into bite-sized chunks and cooked them over medium-high heat in the Le Creuset skillet with some canola oil, fresh ground pepper, and country herb blend.

When that finished, I added about a half cup of balsamic vinaigrette. Then, in my Le Creuset cassoulet, I placed a can of condensed beef vegetable soup, about four cans water and another half cup of vinegar in my Le Creuset cassoulet.

I added the meat and its juice into the cassoulet and let it come to a boil and then reduced it to a simmer. I also threw in two carrots, nicely chopped.

It turned out to be one of my best stews.