Name: Gabrielle Swinkels
Class Year: 1984
Country of Residence: Netherlands
Why is this recipe great? What’s its backstory?
My husband hunts and regularly supplies us with beautiful roe deer. Since I don’t want to waste the leftover parts of the animal I always make stock out of the deer’s bones, for stews and soups like these:
A tasty, warm bowl of comfort food, made of your leftover vegetables and fridge stock and bringing back memories of the beautiful Moroccan landscape and people …
Use for this recipe the ingredients that you have in stock. You can leave out or add greens to your taste. Same goes for spices and herbs: use to your liking.