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Deer Stew #8079890 12/07/20 08:12 PM
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skinnerback Offline OP
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Been the perfect weather for it, especially since my central heat & air is out downstairs....nothing like firing up a 3 gallon cast iron pot to warm the house up. clap


Hind quarter roast meat, cubed & seasoned.

[Linked Image]

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Onions browning with some celery.

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Thick & hearty, good & spicy. Added onions, garlic, potatoes, celery, diced tomatoes, Rotel, corn, peas, green beans, mushrooms, cherry tomatoes, & some homemade smoked deer sausage.

[Linked Image]



Re: Deer Stew [Re: skinnerback] #8079901 12/07/20 08:18 PM
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Hearty is right on, that will be some serious stew!!!

Re: Deer Stew [Re: skinnerback] #8079913 12/07/20 08:29 PM
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Simmered all night and ready for the final seasoning, and to make a skillet of cornbread. Meat is tender.

[Linked Image]

This pot's been on the stove simmering slow for a few days now. The fam just grabs a bowl or two whenever they're ready to eat. It's cooked down quite a bit after a few days and that juice is REALLY good. I just ate another bowl topped with some dried/crushed chiltepines that I picked, just the way Dad taught me when I was a boy. There's only enough left for a few more bowls, then it's time to cook something else!

[Linked Image]


Thank for lookin'.


Re: Deer Stew [Re: skinnerback] #8080016 12/07/20 09:30 PM
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It's that time of the year.


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Re: Deer Stew [Re: skinnerback] #8080024 12/07/20 09:34 PM
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Originally Posted by skinnerback

This pot's been on the stove simmering slow for a few days now. The fam just grabs a bowl or two whenever they're ready to eat. It's cooked down quite a bit after a few days and that juice is REALLY good. I just ate another bowl topped with some dried/crushed chiltepines that I picked, just the way Dad taught me when I was a boy. There's only enough left for a few more bowls, then it's time to cook something else!


Simmering for a few days? I've never done that. Sounds really intriguing. I did a quick google search and found it's called perpetual stew or hunters stew. Along with the excerpt below.

A perpetual stew was maintained in Perpignan from the 15th century until World War II.

Between August 2014 and April 2015, a New York restaurant served broth from the same perpetual stew (a master stock) for over eight months.

Wattan Panich restaurant in Bangkok, Thailand, has continued to maintain the broth from the same perpetual stew for over 46 years (as of 2020).

Man I bet that packs some flavor.

Re: Deer Stew [Re: Thisisbeer] #8080039 12/07/20 09:40 PM
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Yes Sir! After a few days of simmering that broth is money. Just keeps getting better. This pot has been on since Friday night.

Re: Deer Stew [Re: skinnerback] #8080083 12/07/20 10:10 PM
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If you don’t find a good wife in the next couple years I’ll divorce SpitFire and marry you.... flehan

All kidding aside, you’re killing it! Blessed to have you as my friend! 2cents


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Re: Deer Stew [Re: SnakeWrangler] #8080106 12/07/20 10:24 PM
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Originally Posted by SnakeWrangler
If you don’t find a good wife in the next couple years I’ll divorce SpitFire and marry you.... flehan

All kidding aside, you’re killing it! Blessed to have you as my friend! 2cents



LOL, thank you Sir and the feeling is mutual. Glad you're back home. Enjoy!

Re: Deer Stew [Re: skinnerback] #8080315 12/08/20 01:02 AM
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Heck yeah
Looks delicious

Re: Deer Stew [Re: skinnerback] #8080320 12/08/20 01:04 AM
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Oh Son! Heck yeah! I'd hurt myself on that.


Bobby Barnett

Re: Deer Stew [Re: skinnerback] #8080494 12/08/20 03:01 AM
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Man that looks good. Going to have to try some of that myself.

Re: Deer Stew [Re: skinnerback] #8080616 12/08/20 05:37 AM
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Damn son.... That looks amazing food


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Re: Deer Stew [Re: Thisisbeer] #8080627 12/08/20 05:59 AM
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Originally Posted by Thisisbeer
Originally Posted by skinnerback

This pot's been on the stove simmering slow for a few days now. The fam just grabs a bowl or two whenever they're ready to eat. It's cooked down quite a bit after a few days and that juice is REALLY good. I just ate another bowl topped with some dried/crushed chiltepines that I picked, just the way Dad taught me when I was a boy. There's only enough left for a few more bowls, then it's time to cook something else!


Simmering for a few days? I've never done that. Sounds really intriguing. I did a quick google search and found it's called perpetual stew or hunters stew. Along with the excerpt below.

A perpetual stew was maintained in Perpignan from the 15th century until World War II.

Between August 2014 and April 2015, a New York restaurant served broth from the same perpetual stew (a master stock) for over eight months.

Wattan Panich restaurant in Bangkok, Thailand, has continued to maintain the broth from the same perpetual stew for over 46 years (as of 2020).

Man I bet that packs some flavor.


I’ve got a family members in southern Louisiana that is a chef at a restaurant, they’ve had the gumbo simmering for over 6 months.


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Re: Deer Stew [Re: skinnerback] #8080710 12/08/20 12:33 PM
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food


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Re: Deer Stew [Re: BigPig] #8080712 12/08/20 12:35 PM
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Originally Posted by BigPig
Originally Posted by Thisisbeer
Originally Posted by skinnerback

This pot's been on the stove simmering slow for a few days now. The fam just grabs a bowl or two whenever they're ready to eat. It's cooked down quite a bit after a few days and that juice is REALLY good. I just ate another bowl topped with some dried/crushed chiltepines that I picked, just the way Dad taught me when I was a boy. There's only enough left for a few more bowls, then it's time to cook something else!


Simmering for a few days? I've never done that. Sounds really intriguing. I did a quick google search and found it's called perpetual stew or hunters stew. Along with the excerpt below.

A perpetual stew was maintained in Perpignan from the 15th century until World War II.

Between August 2014 and April 2015, a New York restaurant served broth from the same perpetual stew (a master stock) for over eight months.

Wattan Panich restaurant in Bangkok, Thailand, has continued to maintain the broth from the same perpetual stew for over 46 years (as of 2020).

Man I bet that packs some flavor.


I’ve got a family members in southern Louisiana that is a chef at a restaurant, they’ve had the gumbo simmering for over 6 months.



I bet that’s some good stuff!

Re: Deer Stew [Re: skinnerback] #8080983 12/08/20 03:16 PM
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Oh heck yes, love me some hearty stew food


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