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Doug Ayen

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venison stew [Feb. 2nd, 2009|03:44 pm]
Doug Ayen
First, help out a friend with some plumbing and get gifted with some assorted venison parts. As mentioned in an earlier post, this included some liver, which I still haven't decided what to do with, but the bulk of the meat was lableled "stew meat & bones."

On Saturday, then, I made stock using said stew meat and bones. I first tackled the meat part, wanting to extract any useful meat before making stock -- but it turns out that while there was about a half-pound of usable meat, mostly it was just bones, connective tissue, and fat. Excellent for stock making, in other words, but not enough to really make a full stew on its own.

So, having carved out the usable meat, I made stock:

Ingredients:
a few lbs of assorted bambi bones
several ribs of celery
carrots
onion
garlic
assorted herbs and spices (I used bay leaf, thyme, savory, pepper, and juniper berries)
1 lb chicken feet (because I had them, needed to use them up, and they make any stock velvety thick and gelatinous)

Cover in cold water in a stockpot and simmer until you're tired of simmering. I let mine go about 12 hours, then pulled out the chunks and strained the stock into another pot, to which I added a couple of potatoes, some more carrots, the venison meat, and some beef stew meat.

After an overnight simmer, the addition of some roux for thickening, and a final adjustment of the seasoning (more pepper, more salt, a dash of worchestershire sauce to balance things out) there was stew.

And it was good.

--doug
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