Who's Cooking: Beth Spiess, Southold

Venison Meatball Stew with Root Vegetables

For the meatballs:

1 ½ pounds ground venison

1 large egg

½ cup plain breadcrumbs

½ cup finely chopped onion (from 1 medium onion)

1 teaspoon garlic powder

¼ cup finely chopped parsley

2 tablespoons Worcestershire sauce

1 tablespoon canola oil

1 teaspoon salt

Ground black pepper

6 tablespoons olive oil

2 medium onions, peeled and cut into wedges

3 carrots, peeled and cut on bias

2 sweet potatoes, peeled and cut into 1-inch pieces

½ rutabaga, peeled and cut into 1-inch pieces

1 teaspoon dried basil

1 ½ teaspoons dried oregano

2 bay leaves

2 tablespoons Worcestershire sauce

Salt

Ground black pepper

1/3 cup flour

4 cups low-sodium canned beef broth plus more if necessary

1 cup frozen peas

¼ cup finely chopped fresh parsley