philoshop

What's for dinner tonight?

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7 minutes ago, crappyice said:


I liked milk. I still like milk! How much milk do you drink Senator?


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I drink none myself but do have for everyone else that may use in the coffee.I love cheese and dairy products just don't like cows milk.I am in no way a Senator 

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This thread was started  about  venison stew with no pics and no details. I'll divulge the details now.

Ahem...my name is Ann Elk, and I'm now going to divulge the secrets of my research, ahem... ( you either watched Monte Python or you didn't.) Sorry.

Fully coat the venison with fine flour and put it into the crock. Add potatoes and hefty Vidalia onion slices over the top, lots of nice carrot chunks, some mushroom slices. a couple of cups of beef bullion and a healthy dose of Worcestershire sauce. Simmer for the day and then have dinner. Don't forget to pick berries if they're in season.

Any other good stew recipes?

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"It's fun to win elections." -- Bill Whittle

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Great lunch today at the Saki Cafe on Transit...  I had torn into the soft shell crab before I remembered to take the pic.  Lobster roll in the back

 

sakicafe.jpg

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Wyoming county   9H and 9N

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17 hours ago, philoshop said:

This thread was started  about  venison stew with no pics and no details. I'll divulge the details now.

Ahem...my name is Ann Elk, and I'm now going to divulge the secrets of my research, ahem... ( you either watched Monte Python or you didn't.) Sorry.

Fully coat the venison with fine flour and put it into the crock. Add potatoes and hefty Vidalia onion slices over the top, lots of nice carrot chunks, some mushroom slices. a couple of cups of beef bullion and a healthy dose of Worcestershire sauce. Simmer for the day and then have dinner. Don't forget to pick berries if they're in season.

Any other good stew recipes?

Brown the venison?


I find a duck's opinion of me is very much influenced by whether or not I have bread

-Mitch Hedberg

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16 minutes ago, The_Real_TCIII said:

Brown the venison?

Nope. It goes into the bottom of the crockpot raw.  Some people put a layer of onion under the meat, but I don't bother.. It comes out in nice juicy perfectly cooked chunks. I've found that browning the meat first keeps the various flavors from mingling. Mingling is good in a stew.

Full admission here: I use venison steak for my stew. No fat and no silver-skin. Stew meat gets tossed into the the chili pot.

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"It's fun to win elections." -- Bill Whittle

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35 minutes ago, philoshop said:

Nope. It goes into the bottom of the crockpot raw.  Some people put a layer of onion under the meat, but I don't bother.. It comes out in nice juicy perfectly cooked chunks. I've found that browning the meat first keeps the various flavors from mingling. Mingling is good in a stew.

Full admission here: I use venison steak for my stew. No fat and no silver-skin. Stew meat gets tossed into the the chili pot.

Thanks, Im thawing a moose roast, may give this a try in the InstantPot

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I find a duck's opinion of me is very much influenced by whether or not I have bread

-Mitch Hedberg

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I really enjoyed the crockpot venison chili the other night, so I made it again with beef. This is going to be how I make chili for now on. I added corn bread on top. It was suggested on the package. Came out great. 

 

BE342E50-8DE9-43B0-B343-E3C7BB6FD83B.jpeg

B13967D0-15DC-49D6-A7DC-BB418096DF5C.jpeg

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3 minutes ago, rachunter said:

I really enjoyed the crockpot venison chili the other night, so I made it again with beef. This is going to be how I make chili for now on. I added corn bread on top. It was suggested on the package. Came out great. 

 

BE342E50-8DE9-43B0-B343-E3C7BB6FD83B.jpeg

B13967D0-15DC-49D6-A7DC-BB418096DF5C.jpeg

I always make corn bread with my chili.  Goes perfect with it.  

Looks yummy

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21 hours ago, philoshop said:

This thread was started  about  venison stew with no pics and no details. I'll divulge the details now.

Ahem...my name is Ann Elk, and I'm now going to divulge the secrets of my research, ahem... ( you either watched Monte Python or you didn't.) Sorry.

Fully coat the venison with fine flour and put it into the crock. Add potatoes and hefty Vidalia onion slices over the top, lots of nice carrot chunks, some mushroom slices. a couple of cups of beef bullion and a healthy dose of Worcestershire sauce. Simmer for the day and then have dinner. Don't forget to pick berries if they're in season.

Any other good stew recipes?

Well my Dad would make venison stew with fresh mushrooms and it was the best I ever had.  He would braise venison and onions in a little red port and a beef stock.  Then once cooked would put that on to simmer with mushrooms.  And every hour after about 3 hours he would thicken with corn starch, flour and milk mix until it was thickness he wanted.  Then he cooked separate the taters and carrots cause " I'm making VENISON stew and not VEGETABLE soup" his words.... He was a chef can't argue...lol. and those would simmer thru for at least an hour together.

He made this at camp and simmered over the wood stove.  Best meal I've ever had.  

I make it about the same but I will cheat a bit and use an au jus as a base.  

 

Edited by Robhuntandfish
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Nope. It goes into the bottom of the crockpot raw.  Some people put a layer of onion under the meat, but I don't bother.. It comes out in nice juicy perfectly cooked chunks. I've found that browning the meat first keeps the various flavors from mingling. Mingling is good in a stew.
Full admission here: I use venison steak for my stew. No fat and no silver-skin. Stew meat gets tossed into the the chili pot.

As a trained chef I’m going to have to disagree here, browning the meat creates flavor. After it’s brown you need to use wine or beef brother and scrape the brown off the bottom of the pan and add to your cooking liquid.


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33 minutes ago, chefhunter86 said:


As a trained chef I’m going to have to disagree here, browning the meat creates flavor. After it’s brown you need to use wine or beef brother and scrape the brown off the bottom of the pan and add to your cooking liquid.


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With any normal meat I'd agree completely. I'm talking about pure venison steak without any marbling or fat content whatsoever. The times I've browned it first have lessened the overall quality of the stew. Agree to disagree, I guess.


"It's fun to win elections." -- Bill Whittle

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Just now, chefhunter86 said:


How hot is it?


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Not crazy at all and we love hot. Local chain of about 12-15 locations.  Just enough heat but with flavor. PM me your addy and you’re on the list as I’m mailing some out 

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Corning Experiment, so I decided I wanted to try Corning something and maybe making some pastrami. I’m starting out with a venison sirloin tip AKA the football and a beef heart. I made my Corning liquid and am now starting a 14 day soak. I’ll update with pics throughout the process

c633c7738ce4d4072426d60eb8128e36.jpg&key=a4619d219ee49d8ce627ddee761c1ccd0eb39abb2ec38c6cb932a2b3f4ab6cb98d61893fd5186d0b3dc878b2983fd5c3.jpg&key=8f12e079c6c5a7f64dbaa28d5f74824c25bf4970bb4ae46c1eb5e83cb9b3905ed14ef47a98cf2bf5efa39037308a0515.jpg&key=b7f1876826530ddff71edb2c720f7407124ef6dc6226565cb6d0c21174c01e4dbe52211fd0bbc211e6eac296ac978a54.jpg&key=e3998500f72e3d521370d204536b469ef3d7f74d7c9b1641eaa62fb000b1514f762aa64ce5b1ff92483d1300d5375f2d.jpg&key=072e4309135f0c9c571302d7e11a98f0c262cd88f8d838b7f3ce0ff9fd572102b10396cf862d0724c8029aaa41d0bca7.jpg&key=ab0e2a8e385fd6c99b3cb5a2f523878b8be9ddef5fb317efab35e56d210c9fba

 

 

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8 hours ago, turkeyfeathers said:

After our Ohana dinner at the Polynesian in Disney mama has aced their noodles b9305b8e871f8cfb349547a55893f294.jpg


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Yum yum yum

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Corning Experiment, so I decided I wanted to try Corning something and maybe making some pastrami. I’m starting out with a venison sirloin tip AKA the football and a beef heart. I made my Corning liquid and am now starting a 14 day soak. I’ll update with pics throughout the process
c633c7738ce4d4072426d60eb8128e36.jpg&key=a4619d219ee49d8ce627ddee761c1ccd0eb39abb2ec38c6cb932a2b3f4ab6cb98d61893fd5186d0b3dc878b2983fd5c3.jpg&key=8f12e079c6c5a7f64dbaa28d5f74824c25bf4970bb4ae46c1eb5e83cb9b3905ed14ef47a98cf2bf5efa39037308a0515.jpg&key=b7f1876826530ddff71edb2c720f7407124ef6dc6226565cb6d0c21174c01e4dbe52211fd0bbc211e6eac296ac978a54.jpg&key=e3998500f72e3d521370d204536b469ef3d7f74d7c9b1641eaa62fb000b1514f762aa64ce5b1ff92483d1300d5375f2d.jpg&key=072e4309135f0c9c571302d7e11a98f0c262cd88f8d838b7f3ce0ff9fd572102b10396cf862d0724c8029aaa41d0bca7.jpg&key=ab0e2a8e385fd6c99b3cb5a2f523878b8be9ddef5fb317efab35e56d210c9fba
 
 
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Nice...I did a bottom and top round roast from a smaller deer last year and really enjoyed it.


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Nice...I did a bottom and top round roast from a smaller deer last year and really enjoyed it.


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How long did you corn for I’m thinking 14 days I May turn on into pastrami


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Tonight will be grilled strip steaks. saute onions mushrooms and garlic a side of buttered pasta and green beans from the garden.

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How long did you corn for I’m thinking 14 days I May turn on into pastrami

 

 

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https://killernoms.com/CornedVenison.pdf

 

https://honest-food.net/corned-venison-recipe/

I followed these links but don’t exactly remember which.- pretty sure it was the second one....bad at details!!!

 

 

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