We’ve got three family coming in this evening from Houston. My big sister, my god nephew and his GF. My sister and as far as I know, the kids too have never had venison. So, mum’s the word!
I pulled two packs of WT stew meat and half a beef Chuck roast from the freezer yesterday. I cleaned and cubed the venison and that chuck will be cubed up next. I’ve got a pot of beef broth simmering. After the meat simmers all day, I’m betting they can’t tell the difference.
Ok, it’s all cubed and resting in Fiesta fajita seasoning. Later, I’ll toss it in seasoned flour and brown it in lard. Then, I’ll use the drippings with more lard and the left over seasoned flour to make a roux of sorts to thicken the broth.
I chopped the veggies yesterday so I’m about ready to get it simmering. The potatoes are bagged In water to keep them from turning brown on me.
Ok the lard is starting to smoke. Time to brown the meat.
That’s brown enough. I put the lid on the DO, turned off the heat, and it’s finishing up, stewing in its own juices.