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Venison stew - plus

Frank from Houma
Frank from Houma Posts: 5,755
edited November -0001 in EggHead Forum
Freezer went out, or so we thought, but evidently someone didn't close the door all the way. But all is well and a lot of cooking of thawed items.

Two 28 day dry aged steaks last night. Chili from dry aged steaks today - yesterday I said I didn't have a grinder. But wait! We have a Kitchen Aid. First use of the grinder today. Shame to grind dry aged steaks but just too many to be eatin.
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Needed 2 pounds for the chili. 1-3/4 pounds - good enough.
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Cut up the last steak for fajitas and have it marinating

Venison Stew ingredients
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Starting the roux
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Roux wasn't geauxing phast enough. Pulled the grate and went native on the lump to speed it up.
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Almost finished - Back on to the grate
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Added the seasoning
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Cooked down the seasoning in the roux, pushed it to one side and browning the venison.
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Added beef stock
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Veggies - Everyone in the pool
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All done
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Comments

  • Beli
    Beli Posts: 10,751
    Frank I'd love to come to your place any time the freezer goes out :laugh: :laugh: :laugh:
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Turns out it was fine. :) Someone didn't close it all the way. It wasn't me that went into the freezer to pull out a veggie pizza. :whistle: I'm not saying who it is :unsure: but it wasn't me. :huh:
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  • Fluffyb
    Fluffyb Posts: 1,815
    My heaven's that looks good.
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  • YB
    YB Posts: 3,861
    WOW...The stew looks good Frank.

    Larry
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  • Hoss
    Hoss Posts: 14,600
    Great SAVE!I hate to see good food go to waste. :( The cooks look AWESOME! ;)
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Sorry to hear about the freezer. Good luck on getting things cooked.
    Steaks sound yummy.

    Mike
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  • Beli
    Beli Posts: 10,751
    :laugh: Gosh Frank, you've just given me a great idea....my father inlaw loves his food & apparently he doesn't get enough of it...now if I can tell him the trick..."just leave that door a wee bit open"..........he's going to get all of it as well. TKS for the idea
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    Nice Stew!!!
    No matter what or why!
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  • Richard Fl
    Richard Fl Posts: 8,297
    If you have any venison left here is a chili I did awhile back.

    Chili, Venison, Reindeer Red, Richard Fl.

    OH, what to do with the leftover meat from a venison roast! I call it Reindeer Red because the night I first did it was just before Christmas '09




    ingredients:
    4 Lbs. Venison, Cooked, Cut into 1/2 inch Pieces
    1 Lbs Pork Sausage, Course Ground
    1/3 Cup Bell Peppers, Red & Green Dehydrated
    2 Large Onions, Coarse Chopped
    3-4 Ribs Celery, Chopped
    3 Tbs. Jalapeños, Chopped
    2 Cans Beer
    2 Bunches Cilantro, Chopped, Leaves Only
    1 10 Ozs Rotel, Original
    2 28 Ozs Can Tomatoes, Contadina Crushed
    3 1 Oz Pkg Jimmy Dean Chili Seasoning
    2 4 1/2 Ozs Can Green Chilis, Chopped
    2 15 1/2 Ozs Can Kidney Beans, Red/Pink, include liquid
    4 Tsp Cumin
    3 Tbs Garlic, Coarse, Chopped
    4 Tbs Oregano, Mexican
    Salt/Pepper to taste
    1/2 Stick Butter




    Procedure:
    1 BGE 300°F-325°F, indirect, plate setter legs up, spacers under the DO, no top. I prefer to sauté the veggies on the stove, but the egg will work also. 2-3 pieces of apple wood for smoke flavor.
    2 In heavy 9 quart Dutch Oven, saute onions, celery, garlic, add tomatoes, liquids, spices. Cook on simmer for 3 hours. Stir about every 30 minutes so it does not stick.
    3 After 2 1/2-3 hours, add cilantro, pre-cooked venison & sausage, beans w/liquid. Cook 2 more hours., may need to add some more tomato juice if it starts to get dry. Add 1/2 stick butter at end for texture.Serve or reheat second day for better flavor. Freezes well.


    Yield: 9 Quarts
    Preparation time: 45 minutes
    Cooking time: 5 hours
    Ready in: 6 hours

    Recipe Type
    Dutch Oven, Main Dish, Side Dish

    Recipe Source
    Source: BGE Forum, Richard Fl, 2009/12/23
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  • BENTE
    BENTE Posts: 8,337
    wow what a great looking stew!!


    do you usually make a roux for your stews?

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • cookn biker
    cookn biker Posts: 13,407
    You know how to do it up right Frank!! Saturday I want you on my left, the Chickens on my right, Village Idiot in front and Tweety behind. Micky will be close by gimping around looking for food and hugs. :laugh: :lol::)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Sounds like a good plan to me :)
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    I sure do Terry. One of the most important components of the cook is the old slotted spoon. No telling how old it is. It was my MIL's, and I learned a bunch from her.
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  • Little Steven
    Little Steven Posts: 28,817
    Frank,

    You are my hero! I treat roux like it was a surgical concoction.

    Steve

    Steve 

    Caledon, ON

     

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  • BENTE
    BENTE Posts: 8,337
    so i got to find someone's grandma to let me have hers? :laugh:

    the roux has been some of my biggest failures.. just something i need to work on :whistle:

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Get rough with it LS :lol::whistle:
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