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!

VENISON & BLACK BEAN STEW

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

pepper

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!