[Northkeep] Venison Stew

[Ld.blackmoon]

greetings

actually i have found that if you use apple juice in place of the beef 
broth, it tastes more like venison, and reduces the amount of salt in the 
dish ; )

but this does sound delicious = )

Be Safe , Be Happy, Have Fun .
Arthur
----- Original Message ----- 
From: "Jerry Herring" <j.t.herring at sbcglobal.net>
To: "Northkeep" <northkeep at lists.ansteorra.org>
Sent: Wednesday, January 25, 2012 10:41 AM
Subject: [Northkeep] Venison Stew


> Greetings All,
>
> Today I wanted to pick your brains on the subject of Vension Stew. A big 
> pot of
> this rustic dish will be available in the soup kitchen at Winterkingdom.
> Currently listed here are my plans for preparing the stew please if you 
> have
> helpful suggestions let me know.
>
> Melt unsalted butter then adding fresh garlic and rosemary to make a 
> garlic
> rosemary butter to brown the venison in then adding chopped onions and 
> wild
> mushrooms, after those are nicely sauteed adding adding beef stock and red 
> wine,
> allow this mixture to simmer for about 1/2 hour then add, carrots, 
> potatoes,
> parsips. Using salt and pepper to taste. Cooking the whole mixture on a 
> low heat
> until the vegetables are tender. This dish would be best if served with 
> some
> hardy bread possibly some herbed scones or biscuits to sop the broth with.
>
> One rustic recipe I saw suggested adding peeled chestnuts, and another 
> suggested
> using fresh thyme and fennel instead of rosemary. Some recipes suggest 
> using
> turnips but I really despise stewed turnips and opted not to include 
> those...so
> I am waiting to hear your suggestions and comments.
>
> Kindly
> Ian
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