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Venison Stew
#9010880
02/25/24 03:26 AM
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Joined: Oct 2006
Posts: 881
BassBuster1
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Posts: 881 |
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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Joined: Nov 2017
Posts: 20,109
Biscuit
THF Celebrity
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THF Celebrity
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Re: Venison Stew
[Re: BassBuster1]
#9010990
02/25/24 02:55 PM
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Joined: May 2010
Posts: 5,007
1955
THF Trophy Hunter
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THF Trophy Hunter
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Posts: 5,007 |
Would
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Re: Venison Stew
[Re: BassBuster1]
#9011027
02/25/24 04:08 PM
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Joined: May 2011
Posts: 28,211
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
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Re: Venison Stew
[Re: BassBuster1]
#9011173
02/25/24 09:51 PM
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Joined: Oct 2006
Posts: 881
BassBuster1
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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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Joined: May 2011
Posts: 28,211
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
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Re: Venison Stew
[Re: BassBuster1]
#9013450
03/01/24 03:17 PM
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Joined: Apr 2005
Posts: 45,189
Stub
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“I never forget a face—but in your case, I’ll be glad to make an exception.” —Groucho Marx
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Re: Venison Stew
[Re: BassBuster1]
#9013535
03/01/24 05:56 PM
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Joined: Nov 2009
Posts: 429
texas_sooner
Bird Dog
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Bird Dog
Joined: Nov 2009
Posts: 429 |
looks great, what venison cut did you use?
"Deserve's got nothin' to do with it." William Munny "What's right is right." Billy Batts
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Re: Venison Stew
[Re: BassBuster1]
#9013543
03/01/24 06:16 PM
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Joined: Jan 2013
Posts: 3,087
Gringo Bling
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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.
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Re: Venison Stew
[Re: Gringo Bling]
#9013556
03/01/24 06:31 PM
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Joined: Oct 2006
Posts: 881
BassBuster1
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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 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!
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