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Thread: Venison Stew

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  1. #1
    Stairwayto7's Avatar
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    Venison Stew

    1 1/2 lbs lean venison, cut into cubes
    olive oil (no substitutes)
    2 onions,sliced
    2 potatoes, peeled and diced
    2 stalks celery,diced
    2 carrots, peeled and diced
    water
    1 pint dry red wine
    salt and pepper to taste
    1/2 clove garlic,mashed
    bay leaf

    Pat meat dry with paper towels (it browns better). Brown cubes
    in heavy iron pot in a few spoonsful of olive oil. Add onions and
    stir until golden and limp. Add carrots, potatoes and celery. Pour in red wine.
    Add water to almost cover. Add garlic salt and bay leaf. Season to taste with
    salt and pepper. Put lid on pot and simmer for about 2 hours or
    until meat is tender. If gravy cooks away, add a little hot water.

    Good with buttered noodles.

    Makes: 4 servings.

    You can sustitute beef


    **** Formerly Clevestinks!****
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  2. #2
    Snake Champion steelersgal86's Avatar
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    sounds good.....did I ever give you any Venison


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    Question please??? I was told that to get rid of some of the gamey flavor with venison roast to rinse it well with water. Someone else told me to let it soak for a while. Any thoughts???

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    Snake Champion steelersgal86's Avatar
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    Quote Originally Posted by floodcitygirl View Post
    Question please??? I was told that to get rid of some of the gamey flavor with venison roast to rinse it well with water. Someone else told me to let it soak for a while. Any thoughts???
    honestly, I am not sure..but that does not sound right I had a venison roast and I cooked it in the crock pot with beef broth and it did not have any game taste at all


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    I use venison alot for burgers (just mix some of the ground meat with sausage...yum) and even for pasta sauce and it turns out great. I made a roast one time and the kids didn't want to eat it....honestly it did have a very strong flavor to it. Could it just be the difference in how that meat was processed?

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    Snake Champion steelersgal86's Avatar
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    Quote Originally Posted by floodcitygirl View Post
    I use venison alot for burgers (just mix some of the ground meat with sausage...yum) and even for pasta sauce and it turns out great. I made a roast one time and the kids didn't want to eat it....honestly it did have a very strong flavor to it. Could it just be the difference in how that meat was processed?
    yes...I would think so...I use it in pasta and chili also it is very good...I mix it also when I use it for burgers...I have also used it for sloppy jo's


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    BIG FAT ARKIESTEEL
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    Quote Originally Posted by floodcitygirl View Post
    Question please??? I was told that to get rid of some of the gamey flavor with venison roast to rinse it well with water. Someone else told me to let it soak for a while. Any thoughts???
    I thought you soaked it in side her or is it in cider dont recall

  8. #8

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    Quote Originally Posted by ARKIESTEEL View Post
    I thought you soaked it in side her or is it in cider dont recall
    Thanks for being so helpful.

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    The gamey taste is totaly related to processing, specifically at the time of kill. If the deer is not gutted and, more importantly, skinned before it is processed, it will have a more gamey flavor. Of course, imho, that's the best part of deer meat, the unique flavor.

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    I so miss venison

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