Chickweed Quiche with Venison Stew

This is such a late summer/fall vibe combination dish–bringing me to visions of rolling hills and flower filled meadows. A friend of ours hunts and often brings us venison from his outings which is always welcome.

Chickweed is a common and cute garden “weed” that pops up juicy and crispy in the spring and the fall. Unimposing and simple, it does well as a spinach substitute, or for salads and sandwich greens–with the texture and flavor of mini butter lettuce. I collect it when I see it, if I need a quick veggie side.

Throw whatever herbs you may be growing in your garden, or have on hand.

Chickweed Quiche

• 1/2 cup chickweed, chopped
• 4 eggs, if backyard bantam sized, 2-3 if grocery store sized
• 3/4 cup flour+4tbsp salted butter, cold and grated to make quiche crust (or buy some pastry dough)
• 2 tablespoons minced onion or chives
• salt and pepper to taste
• 1/4 cup heavy cream
• 1/4 cup shredded cheese (dealer’s choice)

1. Preheat oven to 375f.
2. Combine the flour and grated cold salted butter until combined and press it into a quiche pan (or whatever low height baking pan you have).
3. Combine eggs, cream, herbs, cheese, salt and pepper, and chickweed and pour into quiche crust.
4. Bake for 15-20 minutes or until just set.

Venison Stew

• Cubed Venison
• Diced onion
• Cubed potato
• Cubed carrots
• Diced celery
• Thyme
• Salt and pepper
• Butter
• Flour
• Tomato paste
• Wine (red or white)
• Water
• Worcestershire sauce
• Salt and pepper to taste

1. Eyeball the amounts–a wild stew holds no boundaries.
2. Saute vegetables and thyme in a generous amounts of butter until fragrant.
3. Toss venison cubes in flour and brown with the vegetables.
4. Add tomato paste, cook a but to bring out the flavor, and add wine, Worcestershire sauce, water to cover, and salt and pepper to taste. Bring to a boil and then stew low and slow, until venison is fall apart tender.
5. Serve with a little sour cream if you’d like.