It’s blowing snow here in western Nebraska, and most of the rest of country is also suffering from an extended stint of cold weather. Perfect for a little comfort food in the form of two reader photos. This week, it’s Shawn McCardell’s hearty venison stew against a new comer to the Food Fight–Ben Bainbridge–and his amazing looking venison roast. He may face a tough challenge thanks to McCardell’s use of Guinness, but I think the smoked roast might just able to hold its own. What do you think?

Shawn McCardell’s Guinness Venison Stew


So, I had a sudden urge to make some hearty venison stew. Remembering back to my last trip to Washington, D.C. and a certain Irish establishment I decided to make some Guinness Venison Stew. It turned out so well my children didn’t even realize it was venison. Not that I have to convince them to eat it anymore, but they couldn’t tell one bit of difference.

Ben Bainbridge’s Venison Roast


Here is a grilled mule deer venison roast with a green salad and English roasted potatoes. We shared the roast with our friends and neighbors (one of them is British, hence the English roasted potatoes). I also added some mesquite chips to give the roast a little smokiness. You can see the smoke ring on the edge of the meat.

Don’t forget. We’d love to feature your best fish or wild game dish here. Just send the photo, along with a short description, to