[Northkeep] Venison Stew

[Jennifer Carlson]

Or a mixture of dried porcinis, chantarelles, and morels (it's called a "Hunter's Blend" under the Roland label) would be yummy. 
 
Talana
 
 

> Date: Fri, 4 Nov 2011 12:16:39 -0500
> From: tinabetta at gmail.com
> To: northkeep at lists.ansteorra.org
> Subject: Re: [Northkeep] Venison Stew
> 
> Ian,
> 
> That sounds really good as it is. The only suggestions I could think of
> would be use a good hearty red wine, something you would actually drink.
> Someone (possibly Justin Wilson) once said, if you wouldn't drink it, don't
> cook with it. And use a good meaty mushroom like a portabella or crimini,
> fresh not canned. Canned always has a tinny flavor.
> 
> Tina
> good with stew
> On Fri, Nov 4, 2011 at 11:24 AM, Jerry Herring <j.t.herring at sbcglobal.net>wrote:
> 
> > Last time I made venison stew I used red wine, garlic, rosemary and thyme
> > along
> > with a collection winter root vegetables (carrots, parsnips, potatoes, and
> > onions) I am wanting to experiment a little before I do the final version
> > for
> > Winterkingdom. In doing some research I did happen upon one recipe that
> > uses
> > peeled chestnuts and wild mushrooms that sounded tasty. Do any of the
> > wonderful
> > cooks on this list have any helpful suggestions?
> >
> > Kindly
> > Ian
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> > Northkeep at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/northkeep-ansteorra.org
> >
> 
> 
> 
> -- 
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