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Guest Post : Tessa from Feral Kitchen featuring Oregon Elk Stew - Ang Sarap
Oregon Elk Stew cooked with bright orange carrots, onions, celery, and zucchini and then slow cooked on the stovetop with red wine and fresh picked herbs from my garden. It’s best served with a scoop of mashed potatoes on the side and with a slice of your favorite crusty bread.