Here is a perfect meal-in-a-bowl for when the winter chill sets in and you crave something hearty with minimal effort. Get the stew started then snug up on the couch for an hour or two while it simmers, enjoy your favorite cooking show while drifting off for a Sunday catnap, or get a handle on that pile of (fill in the blank) overflowing the (fill in the blank). The point is, give this some time to simmer, gently, on the stove top, sending autumn aromas about the house. An hour is good, two hours even better. Just make sure you don’t simmer so long all the flavor cooks away.

This recipe may be modified to fit your preference. Not a meat-eater or specifically not a venison eater? Substitute the protein of your choice. Don’t like polenta/cornmeal mush/grits? Serve the stew over noodles or rice if polenta is not your thing, or add potatoes to the stew and serve it old-school all on its own, with a slice of bread and butter on the side. The TV tray is optional, but useful and nostalgic in just the right way for a wintry Sunday dinner on the couch.

The Stew
1/2 to 1 pound venison stew meat
1 medium Onion, diced
1 rib Celery, diced large
1 or two Carrots diced into large chunks
2 small Rutabaga diced into chunks
Cooking oil
Flour
Salt and Pepper, dried dried Italian spice mix
Water

The Polenta
Coarse Corn Meal (polenta, grits)
Water
Salt
Butter to taste
Grated Parmesan Cheese (optional)

Make the Sauce
Heat oil in heavy deep pan or Dutch oven; brown onions.

Toss venison stew meat with flour, salt and pepper to coat. Add to pot with onions and cook on medium high heat, browning meat well.

When meat is well browned and onions transluscent, add a little water to the mixture, scraping brown bits from bottom of pan and mixing well with meat and onion pieces. Flour from the meat should combine with water and fat to produce lovely gravy, add a little more water—one to two cups total—and add chunks of celery and rutabaga, season with Italian seasoning and continue to simmer for one hour or until meat and veggies are soft and succulent.

Make the Polenta
A half hour or so before mealtime, boil six cups water in a heavy deep wide pot. Using long handled spoon, slowly stir in two cups polenta and teaspoon salt. Cook over medium heat, stirring frequently, until mixture is thick, about 20 minutes. Add butter and grated cheese if desired. Pour into buttered bowl, let sit ten minutes to set. Invert dish over large plate, cut polenta into thick chunks.

Serve
Line bottom of stew bowl with slices of warm polenta and ladles full of venison stew. Season to taste.