Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

Venison Stew. I had some loin from the 2016 harvest left, so I made Venison Stew tonight. Cut the meat into 1/2 dice, and dredged it in seasoned flour. Using a cast iron Dutch Oven, I browned Venison in lard. Stock was added, some red Currant jelly, taters, carrots, onions, garlic and seasoned with French Thyme. A wee bit of my Tabasco pepper sauce, and a number of hours of simmering. Meat was tender, veggies still with a bit of firmness, the liquid nicely flavored and thickened.