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Venison Stew #9010880 02/25/24 03:26 AM
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BassBuster1 Online Content OP
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For the church pot luck tomorrow after services!

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Re: Venison Stew [Re: BassBuster1] #9010967 02/25/24 01:52 PM
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You did great

Re: Venison Stew [Re: BassBuster1] #9010990 02/25/24 02:55 PM
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Re: Venison Stew [Re: BassBuster1] #9011027 02/25/24 04:08 PM
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Re: Venison Stew [Re: BassBuster1] #9011173 02/25/24 09:51 PM
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Braised it low and slow for about 4 hours and this was the result…

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Re: Venison Stew [Re: BassBuster1] #9011293 02/26/24 01:39 AM
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Re: Venison Stew [Re: BassBuster1] #9013450 03/01/24 03:17 PM
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Re: Venison Stew [Re: BassBuster1] #9013535 03/01/24 05:56 PM
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looks great, what venison cut did you use?


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Re: Venison Stew [Re: BassBuster1] #9013543 03/01/24 06:16 PM
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No offense, but that looks watery. Just my $0.02, you should give the meat a good dusting with flour and then brown it before adding to the stew. Gives the meat better texture and that flour will help thicken the sauce when cooking. Tomatoes, or even tomato paste, give the stew a nice acidic flavor and the bold colors add to the presentation. Throw a couple bay leaves, garlic, rosemary, and thyme in there, as well.

I know...all unsolicited advice, but I do think it makes a difference.

Re: Venison Stew [Re: Gringo Bling] #9013556 03/01/24 06:31 PM
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Originally Posted by texas_sooner
looks great, what venison cut did you use?


It was a roast that I cleaned all of the sinew and whatnot out of and cubed

Originally Posted by Gringo Bling
No offense, but that looks watery. Just my $0.02, you should give the meat a good dusting with flour and then brown it before adding to the stew. Gives the meat better texture and that flour will help thicken the sauce when cooking. Tomatoes, or even tomato paste, give the stew a nice acidic flavor and the bold colors add to the presentation. Throw a couple bay leaves, garlic, rosemary, and thyme in there, as well.

I know...all unsolicited advice, but I do think it makes a difference.


None taken! I did not photograph the finished product, that was taken just after I got it all together and started the simmer. I did just as you suggested here, I put seasoned flour in a bag added the meat and coated everything nicely. Fried the dusted meat and onion for a bit in a little EVO. I then deglazed the dutch oven with a nice stock and added the root veggies (skin on red potatoes that hold up to braising without disintegrating), fresh rosemary from the garden, and plenty of garlic. I braised it all for several hours at 200 and the finished stew was a nice light gravy consistency with very tender meat!

Re: Venison Stew [Re: BassBuster1] #9013562 03/01/24 06:41 PM
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