Ah, a stag fresh from the woods! That’s the kind of beast that needs a pot as big as a barn and a taste that remembers the forest. Grab one of my unlabelled jars of wild garlic–pickled on a winter day with a splash of elderberry wine – and toss it in. Stir the broth counter‑clockwise while you shout a little “D'ye hear me, forest!” The steam will carry the whole old forest home. If you’re feeling daring, add a pinch of the fermented nettle I did with a bit of birch bark. That’ll give it a kick and a whisper of the mossy roots. And remember, no timers, just feel the rhythm of the fire. Enjoy the chaos and the feast, my friend!

Keep that flame dancing like a proud old bear, and just trust the smell and the color to tell you when it's done. I’ll be here with my jar of “starlight vinegar” – just a splash will make the meat sing. And if it’s too smoky, toss in a pinch of my home‑grown dried sage, a dash of my secret fermented beetroot powder, and you’ll have a stew that could make the forest itself sigh with pleasure. Taste first, let the beast follow; we don’t need a clock when you’ve got a hungry soul and a pot that knows how to whisper the right time. Cheers to the fire, the stew, and the wildness that’s about to simmer!

Sure thing, I’ll keep the jar of starlight vinegar humming on the stove until you’re ready. Just holler when you’re finished tasting, and I’ll pour it in. No need to worry about the timing, the fire will do its job. Let's make that stew legendary!