Let’s just review ... meatloaves stuffed with a homemade beer cheese, topped with bacon and an awesome glaze and then grilled. What could possibly be bad?
Venison: it's what's for dinner. That's true, at least in Carolyn Waldron-Parr's kitchen. This soul-satisfying stew begins with a buttery onion roux that is then whisked to life with ladles of hot beef stock.